This is a great recipe to make if you have leftover mash potatoes from your Thanksgiving dinner. It's similar to the corn beef hash patties that my mother in law used to make for breakfast in Hawaii, except instead of canned corn beef, I added in ground beef, onions and cheese. The mashed potatoes transform into delicious crispy potato patties that you can eat just as is, or with some ketchup.
Keep them warm in a 250 F oven for 15-20 minutes before serving if you are making a large batch. They will stay crispy on the outside and tender on the inside until you are ready to serve them. Leftover patties can be frozen in a single layer on a sheet tray and stored in a freezer safe container for up to 3 months. Just reheat in the oven until hot and crisp. (Ha ha. Leftovers of Leftovers!)
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| Brown beef and onions in pan. Drain an excess oil. |
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| Mix beef and onions with leftover mashed potatoes. Then add in the cheese and egg and mix. |
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| Prep an "assembly line" with the mixture, egg and panko |
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| Form small patties with the mixture, and dip in egg, then panko |
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| Pan fry |
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| until golden brown on both sides |
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| Bento Box |
Here, pictured above, I made a freezer meal with the Beef and Cheese Hash Patties and paired them with a side of buttered soy sauce glazed kabocha for enjoyment at a later date.
Yields 4 serving, (8-10 patties)
Ingredients:
- ¾ lbs ground beef
- 1 small yellow onion, diced
- ½ t salt
- ½ t pepper
- 1 t garlic powder
- 2 c leftover mashed potatoes
- ¼ c grated parmesan cheese
- ½ c shredded cheddar cheese
- 2 eggs, divided
- 2 c panko
Procedures:
1. In a pan, brown the ground beef. Drain off any excess fat. Then add in the onions, salt, pepper and garlic powder and saute until the onions are translucent. Transfer to a large bowl.
2. Add in 2 cups of leftover mashed potatoes and mix together with the ground beef and onions. The mixture should now be warm, not piping hot. Add in 1 egg and the parmesan and cheddar cheeses. Mix thoroughly.
3. Form 1/3 c of potato beef mix into a small round patty. Repeat until the mixture is used up.
4. In a separate bowl, beat one egg and set aside. On a plate, place 2 c panko. Dip each beef potato patty into the egg mix, followed by the panko coating.
5. Pan fry the patties in a frying pan of 3 to 4 T heated oil. Fry for about 3-4 minutes on each side or until it is a nice golden brown color on each side. Once finished, transfer to a paper towel lined baking sheet to drain any excess oil. Keep the patties warm in a 250 F oven until ready to serve.