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