For me these days, comfort foods are things that remind me of growing up in Hawaii. Corned Beef Hash Patties are one of those things. I remember my mom making them and, also, getting them at the Okazuya.
For those of you that don’t know what an Okazuya is, it is a place where they have a line of already made food, where you choose the items you want, and they put it on a plate or in a box and you have your lunch. (“Okazu” is food in Japanese and “ya” is store).
Some of the choices were tempura, sushi, musubi, fried chicken, shoyu chicken, teriyaki, nishime, kinpira, mac salad, fish, etc.
If you weren’t born and raised in Hawaii, this dish might seem weird to you, because it is made from canned Corned Beef. That’s right. Meat in a can. Growing up we ate Spam, luncheon meat, vienna sausage, deviled ham, etc. These days I still eat Spam because it’s Hawaiian steak. Most of the others, I haven’t had in decades.
In any case, if you like corned beef and potatoes, you should be good with this one. I put frozen vegetables in it. I use the carrots, corn, and peas. I don’t put in the green beans because they are too big. I just pick them out. This is optional, but there was one Okazuya that used to put them in and I kind of like it. It gives it a little interesting texture to bite into. You do not have to add these though.
Okazuya Style Corned Beef Hash Patties
- 6-7 potatoes (or about 6 cups mashed up)
- 1 can Corned Beef
- 1/2 small onion, finely minced
- 1/2 cup frozen mixed vegetables (corn, peas, carrots) Optional
- Salt and pepper
- 2 eggs
- Oil for frying
- Boil the potatoes until fork tender about 30 minutes depending on the size of your potatoes. When done, remove from heat and let cool. You can even do this the day before and store them in the fridge.
- Peel the potatoes and place in a large bowl. Mash them with a masher or pastry cutter (since I don’t own a masher) until there are no more large lumps. Add the corned beef with a fork, shredding it as you go. Add in onion and frozen vegetables (optional). Add salt and pepper to taste. Add in eggs. Mix thoroughly.
- Heat a skillet with a little oil in it on medium heat.
- Use a 1/2 cup ice cream scoop or just your hands and make a ball with a scoop of hash. Flatten and place in frying pan. Cook until a nice, crispy crust forms about 4-5 minutes, flip, and repeat. Remove to a serving platter and cook another batch until done.
We eat them with fried eggs, rice, and some ketchup!