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      Sunday Brunch: Corned Beef Hash Cakes

      Sauted Corned Beef Hash Cakes{}Makes 8-101 1/2 pounds Yukon Potatoes peeled and cut into chunks1 1/2 tbsp. salt 3/4 pound of corned beef diced2 eggs2 tbsp. parsley chopped2 tbsp. minced onion (optional)1 1/2 tbsp. whole grained mustard 3/4 cup flour3 tbsp. cooking oil1 tbsp. butterKetchupMethod of preparation:1.{}{}{}{}{} In a pan, cover the potatoes with water and salt and bring to a boil. Simmer until tender.2.{}{}{}{}{} Drain well and using a potato masher crush the hot potatoes leaving a few small chunks visible. Cool3.{}{}{}{}{} Add the corned beef, eggs, parsley, onion if used and the mustard and mix well .4.{}{}{}{}{} On a sheet pan dust it lightly with some of the flour and using a scoop portion the potato mixture into round ball shapes then flatten to a cake. Dust lightly with flour and let sit in the refrigerator until ready to cook.5.{}{}{}{}{} If possible using a nonstick skillet heat the oil until fairly hot, add the butter just until it melts then add the hash cakes quickly and let saut at least 2 min on each side. Hold in a warm oven until ready to serve. These should have a nice browned surface on both sides and serve with ketchup if desired.