Hey, Hey, Happy St. Patrick’s Day! I wanted to make some Kete-Yama’s style corned beef hash patties ever since i saw a delicious looking photo on Facebook of someone’s Hawaiian-kine patties and today being St. Paddy’s Day meant the timing was right! Corned Beef Hash, layered, rice below and fried eggs on top, was one of our most popular breakfast items at Kete-Yama’s. As we did at the café, I made the patties early and chilled them a few hours before frying. Slipping them into hot oil while they are cold and firm helps the patties hang together and fry more evenly.
Sauteing the onion before adding to the mix brings flavor to the simple combination of canned corned beef and diced potatoes. Our Kete-Yama’s recipe also uses snipped fresh parsley, snipped green onion pieces, and lots of black pepper. Today i gave the Tabasco bottle a few shakes into my mixing bowl as well for added zing. I only used 1/2 an onion today and substituted Yukon potatoes for the Russets as that is what I had. I like my hash fried up crispy, served up Hawaiian breakfast style over a bed of white rice and topped with fried eggs, over easy or sunny side up on the eggs. Drizzle all with a little shoyu, add coffee and you have a favorite Hawaiian breakfast or even a fine St. Patrick’s Day supper.
There is nothing to preparing this simple dish as long as you have already cooked your potatoes until tender. Hey, everybody’s Irish on St. Paddy’s Day so enjoy your corned beef today, whether a brisket with potatoes and cabbage or in these simple flavorful patties! And, oh, of course, top of the morning to ya!
Corned Beef Hash Patties
2 tablespoons vegetable oil
1 large round onion, chopped
1 can (12 ounces) corned beef OR 2 cups chopped cooked fresh corned beef
2 large cooked, peeled, diced russet potatoes
Freshly ground pepper to taste
1/2 cup chopped green onions (optional)
1/4 cup minced parsley (optional)
Vegetable oil for frying
Heat 2 tablespoons vegetable oil in a large skillet, sauté onions until tender; set aside. In a large mixing bowl, mix together the corned beef, potatoes, pepper, green onions, parsley, and sautéed onion. Shape into patties, chill for several hours, and pan fry until crisp and browned on both sides. Serve with rice and fried eggs. Serves 6.