Corned Beef Hash Cakes

Hash browns are given a meaty make-over in this delicious corned beef version.

The ingredient of Corned Beef Hash Cakes

• 1 2kg desiree potatoes whole unpeeled
• 350g sliced corned beef roughly chopped
• 2 tbsp wholegrain mustard
• 1 4 cup finely chopped chives
• 2 eggs lightly beaten
• 1 cup plain flour
• 2 tbsp olive oil
• 1 tbsp butter melted
• fruit chutney to serve

The Instruction of corned beef hash cakes

• 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
• roughly mash potatoes so that they are still chunky set aside for 30 minutes to cool completely
• add beef mustard chives eggs and salt and pepper to potato stir until combined place flour into a separate bowl using 1 4 cupful of mixture at a time shape potato mixture into 8cm diameter patties place onto prepared tray refrigerate for 2 hours or until firm lightly coat patties in flour
• preheat a barbecue plate over medium heat 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

Nutritions of Corned Beef Hash Cakes

fatContent: 236 849 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent: n a
cholesterolContent: 14 grams protein
sodiumContent: 73 milligrams cholesterol

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