Here’s a recipe i wrote a few years back which featured in Masterchef Magazine as well as listed in the OZharvest Cookbook. It's a great delicious way to use leftover corned beef.
- 350g Cooked Corned Beef
- 1 Large Potato, Scrubbed
- 1 Tablespoon Grana Padano or Parmesan Cheese
- 1 Tablespoon Finely Chopped Parsley, plus some extra for serving
- 1 Tablespoon Finely Chopped Onion
- 1 Tablespoon Olive Oil
- 4 Eggs
If using slow cooked Corned Beef then shred with 2 forks otherwise if using a little tougher corned beef, thinly slice then cut into 2-3mm thick strips.
Steam or boil the potato until tender then roughly mash incorporating the corned beef (a few chunks of potato is good so don’t mash too much), Grana Padano, parsley and onion. Season with Salt and Pepper and mix well to combine. Using a 60ml (¼ Cup) measuring cup, shape the mixture into small flattened patties 8cm in diameter.
Heat the oil in a large frying pan and working in 3 batches, cook the patties on a medium heat for 3 minutes each side or until golden brown on both sides. Transfer to a warm plate. In the same pan, fry the eggs sunny side up or to your liking (you may need a little extra oil or butter).
Scatter the patties with the extra parsley and serve with the fried eggs.
© Tim Elwin 2012