Crispy Corned Beef Hash Potato Cakes

Corned beef hash has long been a thrifty American diner staple, turning leftover brisket and potatoes into something crave-worthy. These pan-fried cakes fold chopped corned beef and Dijon into shredded russets for a crisp golden crust.

Serves 4 · 25 min prep · 20 min cook

Estimate for one serving

• 390 cal
• 18g protein
• 34g carbs
• 21g fat
• 3g fiber

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Ingredients

• 8 oz cooked corned beef
• 1 1/4 lb russet potatoes
• 1/2 medium yellow onion
• 1 large egg
• 3 tbsp all-purpose flour
• 3 scallions
• 1 tsp Dijon mustard
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/3 cup neutral oil for frying
• 2 tbsp unsalted butter
• 1/2 cup sour cream or Greek yogurt
• 2 tbsp chopped chives

Instructions

1. 1Peel the potatoes and grate them on the large holes of a box grater. Place the shreds in a clean kitchen towel and wring out as much liquid as possible; excess moisture prevents crisping.
2. 2Finely chop the cooked corned beef and the onion. Thinly slice the scallions, separating whites and greens.
3. 3In a large bowl combine the drained potato shreds, chopped corned beef, onion, scallion whites, egg, flour, Dijon, salt, pepper, and garlic powder. Mix firmly with your hands until the mixture holds together when squeezed.
4. 4Divide the mixture into 8 equal portions. Shape each into a compact 3-inch patty about 3/4-inch thick, pressing firmly so they do not fall apart. Place formed cakes on a plate.
5. 5Heat a large heavy skillet over medium heat. Add enough oil to coat the bottom generously along with the butter. When the fat shimmers, carefully add 4 cakes without crowding.
6. 6Cook undisturbed for 4 to 5 minutes until deep golden brown and crisp on the underside. Flip gently with a thin spatula and cook another 4 to 5 minutes until the second side is equally browned and the center is hot. Transfer to a wire rack or paper-towel-lined plate.
7. 7Repeat with the remaining cakes, adding a splash more oil if the pan looks dry. Keep finished cakes warm in a 200°F oven if needed.
8. 8Serve the hot potato cakes stacked or fanned on a platter. Top each with a spoonful of sour cream, a sprinkle of chives and reserved scallion greens, and an extra crack of black pepper.