Corned Beef Hash Cakes with Eggs
If you're serving this dish for family or a very small group, feel free to make the eggs poached. However, for do-it-ahead ease, a fan of boiled egg slices makes a nice presentation without the last-minute hassle of turning out 16 poached eggs.
INGREDIENTS | SERVES 8
- 4 white baking potatoes, peeled
- 2½ pounds corned beef brisket, cooked and trimmed
- 1 medium onion, finely chopped
- ⅓ cup parsley, finely chopped
- ¼ teaspoon thyme leaves
- ½ teaspoon mustard, prepared
- 2 eggs
- Salt and pepper to taste
- 2 cups dry bread crumbs
- Vegetable oil for frying
- 16 boiled eggs, peeled
- 2 cups sour cream
- 4 tablespoons horseradish
Cut baking potatoes in half lengthwise and boil until just tender. Do not overcook. Rinse potatoes in cold water, drain well, and shred in a food processor.
Shred or finely chop corned beef. In a large bowl, combine potatoes, corned beef, onion, parsley, thyme, mustard, and raw eggs. Knead ingredients together until mixture is well-blended. If mixture seems too wet, work in 1–2 tablespoons of bread crumbs. Add salt and pepper.
Lightly shape mixture into 16 patties and coat each in bread crumbs.
Pour oil 1 inch deep in a large skillet. Heat over high heat and add patties, 2 or 3 at a time. Cook, turning once, until patties are well-browned on each side. Place cooked patties on a baking sheet and keep warm in the oven until ready to serve.
Before serving, slice eggs and place an overlapping circle of egg slices on top of each corned beef hash cake. Mix sour cream and horseradish and place a dollop on each cake.
