One thing I can say about Pacific islanders is that they can come up with all sorts of ways to prepare a canned meat! Whether it be Spam, tuna, salmon and in this case; corned beef. I added potatoes into the mixture to give it a “hash” type of flavor. I love making and serving this for breakfast, but you can enjoy it for lunch and dinner as well. 😉
1 regular sized can Corned Beef, any brand
3 medium Potatoes, peeled, cubed, and boiled
1 small Onion, chopped
1/2 tsp. Salt
1 tsp. Garlic powder
1 tsp. Onion powder
1/2 tsp.ground Black pepper
1/2 tsp. Accent
Flour, for dredging
Oil, for frying
Being by boiling the potatoes. Cook them until they are really soft and can be smashed with a fork. Drain and allow to cook slightly.
While the potatoes are cooking, in a large bowl, combine the corned beef, onions, and seasonings.
Once the potatoes are slightly cooled off, use a fork to smash it roughly. Add this to the corned beef. Stir to combine these ingredients well.
Now add the 2 eggs and stir to combine again, incorporating all of the ingredients thoroughly.
Now add some all-purpose flour to a dish. Using your hands (it’s just easier), make patties with the mixture roughly about 3-inch and drop into the flour to coat both sides. This will be very sticky but you can do it! Heat some oil in a non-stick fry pan on MEDIUM heat.
Once the oil has heated up, gently remove the excess flour from the patty and carefully lay it into the oil to brown. Using a spatula, carefully flip the patty to brown the other side, using a fork to guide it without splattering the oil. Allow the edges to crisp up from the frying. Drain on paper toweling and serve. My son loves eating them with tomato ketchup and country fried potatoes. ENJOY!