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Recipe: Corned Beef Hash Croquettes

Delicious croquettes made with corned beef hash, bell peppers, garlic, onions, ham, and mozzarella cheese rolled all rolled up in Japanese bread crumbs.

Corned Beef Hash Croquettes Ingredients

  • 2 cups vegetable oil for frying, or as needed

  • yellow onion, diced, divided

  • 1 yellow bell pepper, diced

  • 1 red bell pepper, diced

  • 1 orange bell pepper, diced

  • 6 ounces thick cut smoked ham steak, diced, divided

  • 1 (15 ounce) can HORMEL Mary Kitchen Corned Beef Hash

  • 1 tablespoon minced garlic

  • 1 egg, lightly beaten

  • 3 green onion tops, finely chopped

  • 1 cup mozzarella cheese, grated

  • cup all-purpose flour

  • 2 eggs, beaten

  • 1 cup panko bread crumbs

How to Make Corned Beef Hash Croquettes

  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  2. Heat non-stick skillet over medium heat. Cook and stir onions, yellow, red, and orange bell peppers, and 1/2 of chopped ham until onions are soft, 5 or 6 minutes. Add corned beef hash and garlic. Cook and stir until ingredients begin to brown, 3 or 4 more minutes. Remove from heat.

  3. Stir in the remaining ham, 1 beaten egg, green onions, and the cheese. Mix well.

  4. Place flour, remaining 2 beaten eggs, and panko crumbs in 3 separate shallow dishes. Shape croquettes into small ovals or rounds about the size of a golf ball. Roll croquettes in flour, then eggs, then panko crumbs. Place on a rack.

  5. Gently lower the croquettes into hot oil. Do not crowd them; you can cook in batches. Fry until nicely browned, about 3 to 5 minutes. Drain on paper towels.

Corned Beef Hash Croquettes Nutritions

  • Calories: 223.1 calories

  • Carbohydrate: 18.3 g

  • Cholesterol: 64.9 mg

  • Fat: 12.6 g

  • Fiber: 1 g

  • Protein: 10.9 g

  • SaturatedFat: 4.2 g

  • ServingSize:

  • Sodium: 431.9 mg

  • Sugar: 1.1 g

  • TransFat:

  • UnsaturatedFat:

Corned Beef Hash Croquettes Reviews

  • Delicious I loved the crispness from the panko bread crumbs and the combination of the corned beef hash with the ham and veggies. I dont own a deep fryer so I didnt shape them like meatballs, I shaped them into patties. Will make again

  • 7.19.17 First, be prepared to spend some time to prep this recipe and then clean up. Save this for a weekend, its worth the effort. Few things that I found curious about this recipe. The corned beef hash and the ham are already cooked, and then the croquettes are deep fried, as well, so not sure why they needed to be browned in a skillet on the stove top? Also, dont know why half of the ham was browned with the croquette mixture and the other half just mixed into the mixture prior to forming into croquettes. I wish Id read the first review before I made this because I think shes right. Since a lot of liquid cooked out of the veggies, drain it before adding the other ingredients. The mixture was too wet to roll (I tried), so I ended up putting the bowl in the fridge for 30 miinutes, then another 30 minutes, and it still was falling apart. I ended up adding some panko crumbs to firm it up enough so that I could do the flour-egg-panko crumb breading which I dont think negatively affected the flavor. On the positive side, they were really tasty, moist on the inside but crunchy on the exterior, browned up beautifully, and we thoroughly enjoyed them. FYI I used a muffin/mashed potato-size scoop and ended up with 10 croquettes. Ive made corned beef hash for years from scratch, and had my doubts about canned, but this was a pleasant surprise. I served with a side of Spicy Honey Mustard Sauce (from this site), instant pot macaroni & cheese, and cole slaw.

  • Delicious Though this definitely takes a lot of prep, so make sure to plan accordingly. The only thing I did differently than the instructions, which I recommend, is to drain the excess liquid from the veggies and ham after sauteeing. Otherwise it would be too difficult to roll the croquettes.

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