Ingredients
2 cups cooked corned beef, finely chopped
2 cups cooked potatoes, mashed (Yukon Gold or Russet work best)
1/3 cup finely diced onion
2 tablespoons chopped fresh parsley
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt (adjust to taste)
1 large egg
1/2 cup breadcrumbs (plus extra if needed)
Olive oil spray
Instructions
Mix the Base
In a large bowl, combine chopped corned beef, mashed potatoes, onion, parsley, Dijon mustard, garlic powder, pepper, and salt.
Bind the Mixture
Add the egg and breadcrumbs. Mix until fully combined. If the mixture feels too soft, add a bit more breadcrumbs.
Form the Cakes
Divide into 8 equal portions and shape into 1/2-inch thick patties.
Preheat Air Fryer
Preheat air fryer to 375°F for 3–5 minutes.
Cook
Lightly spray both sides of each hash cake with olive oil spray. Arrange in a single layer in the air fryer basket (cook in batches if needed).
Air fry at 375°F for 12–15 minutes, flipping halfway through, until golden brown and crispy.
Serve
Serve hot with fried eggs, poached eggs, sour cream, or a side of fresh fruit.
Notes
Cooking Tips
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Chill Before Cooking: If the mixture feels too soft, refrigerate for 20–30 minutes to help them firm up.
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Extra Crispy Finish: Spray lightly again after flipping for deeper browning.
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Don’t Overcrowd: Leave space between cakes for proper air circulation.
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Use Leftovers: This recipe works perfectly with leftover corned beef from St. Patrick’s Day.
Variations
1. Cheesy Hash Cakes
Add 1/2 cup shredded sharp cheddar to the mixture for a gooey center.
2. Spicy Version
Mix in 1 teaspoon hot sauce or 1/4 teaspoon cayenne pepper.
3. Veggie Boost
Add finely diced bell peppers or sautéed cabbage for extra flavor and texture.
4. Breakfast Benedict Style
Top each hash cake with a poached egg and drizzle with hollandaise sauce.
5. Low-Carb Option
Substitute mashed cauliflower for half the potatoes.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g