Recovery Kitchen EP3: Road Rash Hash Patties

FOR THE PATTIES YOU WILL NEED:

4 CUPS MASHED POTATOES

1 1/2 CUPS (OR MORE!) COOKED CORNED BEEF

PEPPER TO TASTE

2/3 CUP ALL PURPOSE FLOUR

3 EGGS, BEATEN

1 8OZ BOX PANKO

FOR THE RUSSIAN SAUCE YOU WILL NEED

1 CUP MAYONNAISE

1/4 CUP KETCHUP

1 TBS MINCED ONION ( WE USED WHITE)

2 TBS DICED DILL PICKLE

4 TBS HORSERADISH ( JUST GRATED HORSERADISH, NOT PREPARED OR SPREAD)

1 TSP HOT SAUCE ( WE USED CHOLULA)

1 TSP WORCESTERSHIRE SAUCE

1/4 TSP SMOKED PAPRIKA

PINCH OF SALT

Make the sauce first by mixing all the ingredients together. Refrigerate to let flavors meld while you prepare the patties.

Put the flour, eggs, and panko into three separate dishes. To make the patties first mix the mashed potatoes and corned beef together. Form patties and dredge each one in flour first, then egg, and finally the panko. Put on a foil lined and oiled baking sheet. Once all the patties are assembled place in the refrigerator for 30 minutes.

Preheat oven to 475. Once patties have rested 30 minutes, bake for 10-12 minutes, flip them over and bake for an additional 8-10 minutes. The patty ingredients are already cooked so the idea is to crisp up the panko and heat the patties. While the patties are baking it’s a good time to make your poached eggs if that is part of your plan (we recommend it!).

Once everything is done it’s time to assemble and eat! Schmear some sauce down, add your corned beef hash patty and top with a deliciously poached egg. Bon Appétit!