The Nervous Cook            Corned Beef Hash Cakes

A friend was telling me how she had cooked corned beef for dinner the night before and how delicious it was.  It is a family tradition to make sandwiches the next day with the leftovers. They use fresh white bread, sliced corned meat and thinly sliced pineapple. It doesn’t sound overly appetising to me, though she assures me it really is divine. Anyway after all the talk of corned beef,it really made me want to cook some for dinner, which I did.

The following night I was doing the dreaded “what will we have for dinner” when I saw the piece of leftover meat in the fridge. I couldn’t bring myself to try the pineapple sandwiches, and anyway it was dinner. I jumped onto trusty for some inspiration. There it was… Corned Beef Hash Cakes!!!


1.2kg Desiree potatoes (I had and used 600g of Gourmandine potatoes from Coles) and 600g sweet potato.

350g corned beef, roughly chopped into small pieces.

2 tablespoons wholegrain mustard

1/4 cup finely chopped chives

(I added a can of corn and next time I think I will try to add a few extra veggies as well)

1 Cup plain flour

2 tablespoons of olive oil

1 tablespoon of melted butter

Fruit Chutney to serve.


Line a baking tray with baking paper. Place potatoes into a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 25 to 30 minutes or until tender. Drain. Allow to cool for 10 minutes. (I put the saucepan in the fridge to cool them quickly) Doesn’t everyone?

Roughly mash potatoes (so that they are still chunky).

Add the chopped beef, mustard, chives, eggs, and salt and pepper to potato. Stir until combined. Place flour into a separate bowl. Using 1/4 cup of mixture at a time, shape potato mixture into 8cm (diameter) patties. Place onto prepared tray.

Lightly coat patties in flour.

Refrigerate for 2 hours or until firm. Lightly coat patties in flour.

Preheat a barbecue plate over medium heat. (You can use a frypan if you prefer) Combine oil and butter. Brush over barbecue plate. When sizzling, add patties. Cook for 3 to 4 minutes each side or until golden. Serve with chutney.

The End Result

They are not the prettiest on the plate, but what they lack in looks they certainly made up for in taste.  I will definitely make these again.

Sweet potato V white potato. Photo credit Jodi Pudge.

Sweet potato V white potato. Photo credit Jodi Pudge.

NB: I was always under the impression that sweet potatoes were better for you than good old white potatoes. I thought I would check my facts before I smugly announced this as true. Well…….. in reality there doesn’t actually seem to be a great deal of difference between the two. I have added this link if you are interested in reading more. Regardless of nutritional value, I think the sweet potato has a lot more flavour. Anyway the choice is yours.

Keep in the loop...get our newsletter!