Corned Beef Hash Potato Pancakes Recipe

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Ingre­di­ents:

• 2 cups left over mashed potatoes
• 1 egg beaten
• 2 tbsp finely diced onion
• 1/2 cup shred­ded or diced fresh corned beef
• salt and pepper
• oil and but­ter for cooking
• 2 tsp white vinegar
• 4 eggs
• scal­lions for gar­nish (optional)

What to do:

1. saute’ the onions and corned beef in a pan for 2–3 min­utes, set aside
2. mix the mashed pota­toes, 1 egg, onion/corned beef and salt and pep­per in a bowl
3. put a lit­tle oil in but­ter in a heated pan
4. with an ice cream scooper put the potato mix­ture in the fry­ing pan
5. after about one minute using your spat­ula flat­ten the mix­ture into a pancake
6. cook for approx 3 min­utes and flip
7. add your poached eggs on top gar­nish with scallions

How to poach my eggs:

1. bring a small pot with water two tsp of white vine­gar to an “almost boil”
2. add the four eggs one at a time carefully
3. set your timer for 3 minutes
4. remove poached eggs with a slot­ted spoon and place on top of corned beef hash pan­cakes immediately