Corned Beef Hash Patties

Corned Beef Hash Patties
6 servings
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1 pound cooked or canned corned beef
2 cups cooked potatoes (3-4 medium potatoes)
1 small onion
1/2 green bell pepper
1 small stalk celery
1/2 teaspoon black pepper
3/4 cup light cream (may not need all)
4 tablespoons of butter for frying patties
Minced parsley for garnish

Put beef, potatoes, onion, green pepper, and celery through coarse blade of food grinder, or chop in a wooden bowl, or pulse in processor. Add black pepper, then gradually cream, until well blended. The mixture should hold together, but not be overly moist. Turn out onto a sheet of waxed paper and pat out about 1-inch thick. Using a 3-inch cutter (if you don't have one improvise, using a <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">large</span> <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">glass</span> or anything else of proper size. Cut six patties. Heat butter in large skillet and brown patties on both sides. Scatter minced parsley over top to serve.

These can be made and frozen on a cookie sheet, then stored in a plastic freezer bag for use as needed.