crisp corned beef hash

I want a crisp crust on my corned beef hash patties but they always fall apart when I turn them. I typically use a corned beef point and I remove all of the surface fat before grinding. My thought is I need more fat in the patty. If my hypothesis is correct then the question is, "How much more?"
Thanks,

Steve Troner

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2 Comments

Steve T. September 12, 2017
Thanks for the thread. I will try adding some duck fat.
 
HalfPint September 12, 2017
It most likely is the lack of fat. I can't tell you how much fat you would have to add, but here's a thread from a few years back, asking a similar question:

https://www.chowhound.com/post/crispy-hash-287280?page=2

Good luck!
 
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