A delicious take on the classic corn beef hash, a mix breadcrumbed and fried to perfection, the dish is suitable as a light supper simply topped with a fried egg or as a main course served with your choice of seasonal veg. Recipe to be enjoyed as part of a healthy, active lifestyle.
Philadelphia® and Corned Beef ‘Hash Cake’
- 25min
- Serves 8
340 g corned beef
200 g Philadelphia Original
250 g mashed potato (cold leftover mash is fine)
3 sliced spring onions
1 egg
2 tbsp Worcestershire sauce
40 g peas (lightly cooked)
Pinch salt and pepper
Pane Mix:
120 g panko breadcrumbs
90 g plain flour
3 eggs
fried egg & chives garnish – optional
1
Place the corned beef, Philadelphia and cold mash into a large bowl and add the egg, Worcestershire sauce, salt and pepper and mix until incorporated.
2
Gently fold in the peas and sliced spring onions into the mix.
3
Take a spoon sized bit of the mix and shape into a patty and gently cook in a frying pan to test the seasoning, adding more if required.
4
Shape the mix into individual rounds ready for breadcrumbing using food rings to shape the mix. When all 8 of the corned beef “hash cakes” are ready transfer them to the fridge for an hour or two to help the mix firm up.
5
Place the panko breadcrumbs into a medium sized bowl, the plain flour into a separate medium sized bowl and the whisked eggs into a separate medium sized bowl. Place one of the now chilled corned beef ‘hash cakes’ into the plain flour until coated then shake off any excess flour and place into the eggs until fully coated shaking off the excess egg and then place into the panko breadcrumbs until it is fully coated.
6
Repeat these steps until all of the Philadelphia corned beef ‘hash cakes’ are breadcrumbed and gently place onto a preheated 175-degree fryer and cook until golden. Check to see if they are hot enough, if not place into a 180 Degrees Celsius oven until they are ready.
NutritionAmount (per portion)
kJ/Kcal1632 kJ / 390.1 kcalFat20.4gCarbs32gProtein18.6gSaturated Fat7.7gSugars3.2gDietary Fibre2g
