Simple Corned Beef Hash Patties Recipe

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

If you ask me, corned beef hash patties are one of the best ways to use up leftover corned beef.

These crispy little patties take the classic breakfast hash and turn it into neat, portion-sized bites that are perfect for serving a crowd. Tender potatoes and savory corned beef get mixed with onions and a touch of garlic, then shaped and pan-fried until golden brown.

Each patty has those wonderfully crisp edges we all fight over when making traditional hash, but now everyone gets their fair share. A quick pan fry gives you that perfect contrast between the crunchy outside and soft center.

It’s a no-fuss meal that works for breakfast, lunch, or dinner – especially when topped with a runny fried egg.

What Kind of Corned Beef Should I Use?

You’ve got a couple of good options when it comes to corned beef for these hash patties. Leftover home-cooked corned beef is fantastic if you’ve made it recently – just chop or shred it into small pieces. If you don’t have leftovers, you can find ready-to-use corned beef in the deli section of your grocery store, or you can use canned corned beef in a pinch. When using deli corned beef, ask them to slice it thick so you can chop it yourself into small, even pieces – this gives you better control over the texture of your patties. Just make sure whichever type you choose is well-drained and not too wet, as excess moisture can make your patties fall apart.

Options for Substitutions

This recipe is pretty adaptable and here’s what you can swap if needed:

• Mashed potatoes: You can use leftover mashed potatoes or instant mashed potatoes. If using instant, make them a bit stiffer than usual by reducing the liquid slightly. You could also use mashed cauliflower, but you’ll need to squeeze out extra moisture and add 2-3 tablespoons of flour to help bind them.
• Corned beef: While corned beef gives these patties their classic flavor, you can use regular cooked beef, pastrami, or even canned roast beef in a pinch. For a different twist, try using shredded chicken or turkey.
• Green onions: Regular onions work fine – just make sure to dice them very finely. Chives or dried onion flakes are good alternatives too.
• Flavored breadcrumbs: Plain breadcrumbs work just as well – just add an extra 1/4 teaspoon of your favorite herbs. You can also crush crackers or use panko breadcrumbs instead.
• Egg: The egg is important for binding, but if needed, you can use 3 tablespoons of mayonnaise or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).

Watch Out for These Mistakes While Cooking

The biggest challenge when making corned beef hash patties is keeping them from falling apart during cooking – the key is to chill your mixture for at least 30 minutes before shaping into patties, which helps them hold together better in the pan. Another common mistake is flipping the patties too early or too often; wait until you see a golden-brown crust forming on the bottom (about 4-5 minutes) before attempting that first flip, and only flip once if possible. To prevent your patties from becoming greasy, make sure your pan is properly heated before adding the oil – test it by sprinkling a few drops of water; if they sizzle and evaporate immediately, your pan is ready. For the crispiest exterior, avoid overcrowding the pan, as this will cause the patties to steam rather than fry – leave at least an inch of space between each patty.

What to Serve With Corned Beef Hash Patties?

These crispy patties are perfect for breakfast or brunch, and they pair really well with a few sunny-side-up eggs on top – the runny yolk creates an amazing sauce! For a complete morning meal, I like to serve them with some simple sautéed vegetables like bell peppers and onions, or a side of fresh fruit to balance out the savory flavors. If you’re serving these for lunch or dinner, try them with a crisp green salad dressed in a light vinaigrette, or some tangy sauerkraut for a nod to traditional corned beef flavors. A dollop of sour cream or whole grain mustard on the side makes a great dipping sauce too!

Storage Instructions

Keep Fresh: These tasty hash patties will stay good in the fridge for up to 3 days when stored in an airtight container. I like to place a piece of parchment paper between layers to prevent them from sticking together. They’re perfect for making ahead for quick breakfasts during the week!

Freeze: Want to save some for later? Place the cooled patties on a baking sheet lined with parchment paper and freeze until solid (about 2 hours). Then transfer them to a freezer bag or container and they’ll keep for up to 2 months. This is super handy for busy mornings!

Reheat: To get these patties crispy again, pop them in a skillet over medium heat for 2-3 minutes per side. You can also warm them in the oven at 350°F for about 10 minutes, or use an air fryer at 375°F for 4-5 minutes. They’ll crisp up nicely and taste almost like fresh-made!

Preparation Time	15-20 minutes
Cooking Time	15-30 minutes
Total Time	90-110 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 45-55 g
• Carbohydrates: 75-85 g

Ingredients

• 3 cups mashed potatoes
• 1.5 cups corned beef (chopped or shredded)
• 1/4 cup finely chopped green onions
• 1 egg
• 1/2 cup flavored breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Neutral cooking oil for frying

Step 1: Prepare the Patty Mixture

In a large bowl, combine all your ingredients, except for the oil.

Mix everything together thoroughly until well blended.

This will form the base for your patties, so ensure even distribution of all components.

Step 2: Shape and Chill the Patties

Using your hands, grab a small handful of the mixture, approximately 1/4 to 1/3 cup, and form it into flat patties.

Place the formed patties on a platter and cover them with plastic wrap.

Refrigerate these patties for at least one hour to allow them time to firm up, which will help prevent them from falling apart when cooking.

Step 3: Cook the Patties

After the patties have chilled sufficiently, remove them from the refrigerator.

Heat a large fry pan over medium-low heat and add 2 tablespoons of oil.

Once the oil is hot, carefully add the patties to the pan.

Cook them for about 5 minutes on each side, or until they are golden brown.

Handle the patties gently and avoid flipping them too many times, as they are delicate and could break apart.

Step 4: Finish and Serve

Continue cooking in batches until all the patties are perfectly golden brown.

Before serving, give them a light sprinkle of salt and add any toppings you prefer.

Serve warm and enjoy the delicious flavors of your homemade patties!