🔕 🔔
Loading…

My Basket ()

All questions

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

asked by Steve Troner 2 months ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 317 views
B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added 2 months ago

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...

Good luck!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 2 months ago

Thanks for the thread. I will try adding some duck fat.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.