The other day I posted about using up your leftovers and said I was planning on adding some of my leftover recipes to the blog. I also posted a recipe for corned beef hash. Therefore, it made sense to me that the first recipe for using up leftovers was corned beef fritters. If you have used my corned beef hash recipe and have leftovers, then making fritters is a great idea. It takes just seconds to transform the dish into something that tastes completely different. Here is how to make corned beef fritters.
Corned Beef Fritters
- Divide your leftover corned beef hash into balls about the size of your fist.
- Roll each piece into a ball and then press down to create a thick disc.
- Season with salt and pepper.
- Heat some oil in a frying pan until it is sizzling.
- Add the fritters and cook for a few minutes until the underneath has turned golden brown and crispy.
- Flip over the fritters onto the other side using a flat fish lift.
- Cook the second side for a few minutes until the fritters are hot in the centre and both sides are golden and crispy.
- Serve immediately to retain the crunch.
- Add vegetables- You can change the flavor each time you make these by adding different cooked vegetables to the leftover corned beef hash. Garden peas, sweetcorn, or cooked carrots work particularly well.
If you missed the corned beef hash recipe, you can read it here.
Corned beef hash is not one of the most glamorous meals and it certainly isn’t something that you could classify as a fine dining experience. However, it is absolutely delicious, quick and easy to make, a budget-friendly option, and the kids love it. Here is how to make corned beef hash.
Ingredients for Corned Beef Hash
- 1 x tin of corned beef
- 1 large onion, chopped
- 1 kg white potatoes
- 2 tbsp gravy granules
- Salt and pepper to season
How to Make Corned Beef Hash
- Peel the potatoes and dice into small cubes.
- Add the potatoes to a pan of salted water and bring to the boil.
- While the potatoes are cooking, finely chop a large onion and dice the contents of a tine of corned beef.
- Put a frying pan over a medium heat and add a little oil before adding the onions.
- Cook the onions until they are softened and brown and then add the corned beef to the pan.
- When the potatoes have softened (check with a fork) drain most of the water from the pan. You will need a little if you want a small amount of gravy in your corned beef hash.
- Transfer the potatoes and the remaining water to the frying pan and mix into the corned beef and onions.
- Sprinkle over the gravy granules and season the dish with pepper.
- Cook the ingredients together for a further five minutes before serving.
Leftovers- If you have any leftover corned beef hash, do not throw it away. Instead, refrigerate it overnight and use it the next day to make delicious homemade corned beef fritters.
Serving– I usually serve this with peas and some pickled red cabbage. My partner and kids also like sliced bread and butter with corned beef hash.