Alive and Cooking

Corn ‘n’ Beef Hash

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(Makes 8-10)
300g minced beef
½ brown onion, chopped
1 tsp crushed garlic
2 tbsp tomato paste
2 whole corncobs (approx 500g)
400ml vegetable stock
1 tbsp oyster sauce
3 medium potatoes, 1cm dice
1 egg
3 tbsp breadcrumbs
Flour, egg wash, breadcrumbs, for coating
Splash of olive oil
Oil for deep-frying
Salt & pepper


Place the diced potatoes into an oven tray. Drizzle with olive oil, season with salt and pepper and roast in a preheated oven at 200°C for approx 30 minutes.

Splash olive oil into a pan. Once hot, fry and break down the mince. Add the onion, crushed garlic and oyster sauce and cook down.

Add the corn cobs to the pan, pour over the stock. Bring to the boil, then pop on a lid and simmer for 15-20 minutes. All of the stock should be absorbed into the beef.

Cut the kernels from the cob and keep with the mince. (Discard the cob).

Stir through the tomato paste and roasted potatoes. Remove the mixture from the pan and allow to cool, then refrigerate.

Add 1 egg and 3 tbsp of breadcrumbs to the cooled hash mix. Massage together and mould into palm- sized patties.

Pass through the flour, then egg wash, then breadcrumbs.

Fry in hot oil until golden brown.

Corn ‘n’ Beef Hash