Enjoy our hearty "Galloping Gourmets" collection of brunch and breakfast recipes in the July 2006 issue of Canadian Living magazine.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2006
Ingredients
Method
In saucepan of boiling salted water, cover and cook potatoes until slightly softened, about 10 minutes. Drain and let cool slightly; grate coarsely.
Meanwhile, cut corned beef into chunks; place in food processor and pulse until finely chopped. Set aside.
Meanwhile, in large nonstick skillet, melt 1 tbsp (15 mL) of the butter over medium heat; cook onion, garlic, oregano, salt and pepper until softened, about 5 minutes. Add potatoes and corned beef; heat, stirring, until combined, about 3 minutes. Remove from heat; mix in parsley and mustard. Let cool slightly, about 10 minutes.
Divide into 8 mounds; using hands, form into scant 1/2-inch (1 cm) thick patties. Wipe out skillet; add half of the remaining butter and heat over medium-high heat. Fry half of the patties, turning once, until crisp, about 6 minutes. Repeat with remaining patties and butter. (Make-ahead: Place in single layer on baking sheet; cover and refrigerate for up to 8 hours. Uncover and reheat in 400°F/200°C oven until hot, about 15 minutes.)
Nutritional facts <b>Per patty:</b> about
- Sodium 736 mg
- Protein 9 g
- Calories 159.0
- Total fat 9 g
- Cholesterol 55 mg
- Saturated fat 4 g
- Total carbohydrate 10 g
%RDI
- Iron 8.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 5.0
- Vitamin C 8.0
