Corned Beef Hash Latkes
Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Cook Time: 45 minutes
This recipe combines two much-loved treats into one: corned beef and potato pancakes. Is it hash? Is it a latke? Does it matter? You can ponder the question while you enjoy each tasty bite.
2 pounds russet (Idaho) potatoes
1⅔ tablespoons kosher salt, divided
1 medium sweet onion
6 tablespoons potato starch or cornstarch
2 cloves garlic, peeled and grated, any green centers discarded
1 teaspoon freshly ground black pepper, or more to taste
¼ teaspoon roasted ground coriander
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
1 tablespoon malt vinegar
1 pound corned beef, finely diced into ¼-inch pieces or smaller
About ½ cup olive oil, for frying
- Prepare the potatoes: Peel the potatoes and cut into ½-inch pieces. Fill a 3- to 4-quart pot with cold water, add about 1 tablespoon of the salt and the potatoes and set over high heat. Cook for 6 to 7 minutes, until the potatoes are softened and can be pierced easily with the tip of a paring knife without breaking them. Meanwhile, line a baking sheet with parchment paper. When the potatoes are done, drain and arrange them on the prepared baking sheet in a single layer and let cool.
- While the potatoes are cooking, prepare a good-sized bowl of ice water water. Peel and grate the onion and place it into the ice water. Soak for at least 15 minutes.
- In a large mixing bowl, combine the eggs, potato starch or cornstarch, garlic, salt, pepper, coriander, cloves, allspice, and vinegar and and stir or whisk until completely smooth. Drain the onions through a fine-mesh sieve, add them to the egg mixture, and stir well. Add the potatoes and mash them lightly so that about half are well mashed, but the rest remain in chunks. Add the corned beef and mix well.
- Pour 2 to 3 tablespoons of the oil into a 10- to 12-inch frying pan—enough to come about ¼ inch up the side. Set over high heat. Line a platter with paper towels and position it near the stovetop.
- Carefully scoop about ⅓ cup of the latke mixture into the hot oil, spooning it away from you slightly to avoid splattering yourself with oil. Gently press it into a 3-inch wide patty. Carefully place 2 or 3 more scoops of latke mixture into the oil and press gently to form patties. Fry for 3 to 4 minutes, until crisped and brown, adjusting the heat to medium-high if the oil gets too hot and the latkes are in danger of burning. Turn with a spatula and cook for 2 to 3 minutes more. Transfer to the prepared plate to drain. Repeat with the remaining latke mixture, adding more oil to the pan as needed, and layering the plate with more paper towels as needed. Serve immediately.
- It’s important not to crowd the pan when you fry these latkes; be sure to arrange your patties in a single layer and leave enough room around them so that you can turn each one without disturbing the others.