Corned Beef Hash Patties Again... and Again... and Again

I'm not sure why but one of the dishes that my grandchildren love is Hawaiian style corned beef hash patties. I usually make it whenever we visit them in Illinois and Maryland.

I was happy that Tiffany made kim chee fried rice for mom again. It's a very big favorite of mom's and Tif even froze some for her.

This summer broke the record for the number of times I ended up making hash patties. It's rather time consuming and not something I love preparing, BUT (and that's a big BUT) if the kids want it I'm happy to do it.

I think the Hawaiian sugar plantation workers probably started making it to stretch their canned meat. That's just a guess and I stand by it.

Another reason why I was willing to make it so many times this summer is because KC enjoyed working on it with me.

Here's the recipe I blogged in 2017:

Ingredients:

4 large potatoes (I usually use a couple more potatoes)

1 can corned beef

1 medium sized onion

3 eggs (beaten)

flour

corn flake crumbs (I've used bread crumbs when I was desperate.)

Instructions:

Boil potatoes until tender and mash.

Saute diced onions in butter until tender. 

Combine mashed potatoes and sauteed onions with 1 can of corned beef.

Form patties about 3 inches in diameter.

Coat each patty with flour.

Dip the floured patties in the beaten eggs.

Coat them with the corn flake crumbs. 

Fry the patties until golden brown.

We always ended up with almost three pans of hash patties and it never lasted past the second meal. Oh... and it has to be eaten with ketchup. That's what Art says.

Actually, Art tried making it healthier when the kids were younger by not putting on the coating or frying it. He just broiled it naked instead.

Ummmm....

Let me just say he let's me fry it now... with the coating. Besides, I only make it for the grandkids a couple times a year. Well... I guess more times this year.