Total Time
Prep 20 mins
Cook 30 mins

This is a local breakfast favorite with over easy eggs and some steaming white rice. The mix can be made a day ahead to allow the flavors to blend. The patties will also be easier to make once the mixture has chilled.

Ingredients Nutrition


  1. Boil cubed potato in salted water till tender, drain and allow to cool.
  2. Combine the rest of the ingredients and mix well, mashing the potato into small chunks throughout the mixture.
  3. Chill for 2-3 hours or overnight.
  4. Heat enough oil in pan to evenly coat the bottom. (we are not deep frying these!).
  5. Form the mixture into patties dredge in panko or flour, shake off excess and fry on both sides till golden brown. Add more oil to frying pan as needed.
  6. Note: Prep and cook time does not include refrigeration time. This step is optional, patties can be formed and fried as soon as mixture is combined. It may be a little loose and not as easy to work with. End result will be just as yummy!
Most Helpful

I used 3 potatoes to make this hash, and dry bread crumbs for the coating. I added 1/8th of a teaspoon of garlic powder, two teaspoons would be too much for us. As stated the mixture would be easier to form into patties if chilled, but I did manage to form them without refrigerating. The crunchy crust was a nice change from the usual corned beef hash.

Elly in Canada May 17, 2008