corned beef hash cakes

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Corned beef hash cakes

Ingredients
1kg potatoes, peeled- cubed
tin corned beef, roughly chopped
2 tbsp wholegrain mustard
1/4 cup finely chopped chives
2 eggs, lightly beaten
1 cup plain flour
2 tbsp olive oil
1 tbsp butter, melted

Method
Step 1
Line a baking tray with baking paper. Place potatoes into a large saucepan. Cover with cold water. Bring to the boil over high heat for 25 to 30 minutes or until tender. Drain. Allow to cool for 10 minutes.

Step 2
Roughly mash potatoes (so that they are still chunky). Set aside for 30 minutes to cool completely.

Step 3
Add beef, mustard, chives, eggs, and salt and pepper to the potato. Stir until combined. Place flour into a separate bowl. Using 1/4 cupful of the mixture at a time, shape the potato mixture into patties. Place onto prepared tray. Refrigerate for 30 minutes or until firm. Lightly coat patties in flour.

Step 4
Preheat a frying pan over medium heat. Combine oil and butter. Brush over frying pan When sizzling, add patties. Cook for 3 to 4 minutes each side or until golden.


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