Corned Beef Hash Patties: Okazuya-Style
These okazuya-style corned beef hash patties are one of the most iconic Local Hawaii comfort foods you can make at home.
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Growing up on Maui, corned beef hash patties were a regular part of our dinner table. My dad would boil the potatoes, crack open a can of corned beef, and in less than 30 minutes we had a meal that fed the whole family.
My favorite part? The crispy edges. I would pull those off first and dip them straight into katsu sauce. If you love katsu sauce, check out my Chicken Katsu recipe for a homemade version you can keep in the fridge.
These patties are crispy on the outside, tender and savory on the inside, and dead simple to make. If you have never made corned beef hash patties at home, this recipe is the place to start.
The Okazuya Connection
Before we get into the recipe, let me tell you a little about where these patties come from.
An okazuya is a deli-style shop deeply rooted in Local Hawaii food culture. You walk in, look at the trays of prepared food behind the glass, point to what you want, and it gets packed into a plate or a bento box. The concept comes from Japanese immigrant culture, and it became a cornerstone of everyday eating in Hawaii across generations.
Corned beef hash patties were a staple item at okazuya counters across the islands. They are filling, inexpensive, and hold up well. That is exactly what made them popular.
This is worth being clear about: corned beef hash patties are a Local Hawaii dish, not a traditional Hawaiian dish. Corned beef arrived in Hawaii largely through military rations and the canned goods trade like Spam. Local families embraced it. The humble can became a pantry staple across generations of Local Hawaii cooking.
Why You’ll Love These Corned Beef Hash Patties
- Ready in under 30 minutes.
- Made with basic pantry ingredients you probably already have.
- Feeds a family of four from one can of corned beef.
- Crispy outside, soft and savory inside.
- No special equipment needed.
- Freezer-friendly and great for meal prep.
Ingredients
Here is everything you need:
- 4 boiled potatoes, slightly mashed
- 1 can corned beef (Libby’s or Palm brand work great)
- 1 small onion, minced
- 1/4 cup green onions, chopped
- 2 eggs (optional)
- Oil for frying
How to Make Corned Beef Hash Patties
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1
Mash the PotatoesPlace the boiled potatoes in a large mixing bowl. Mash them lightly with a fork. Leave some chunks. Do not go for smooth.
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2
Add the Remaining Ingredients
Add the corned beef, minced onion, green onions, and eggs if using. Mix everything together until well combined.
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3
Form the Patties
Take a handful of the mixture and roll it into a ball. Press it down onto your palm and shape it into a rounded rectangle, about 3/4 inch thick. Repeat until all the mixture is formed.
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4
Fry Until Golden
Heat a nonstick pan over medium heat with enough oil to coat the bottom. Fry for about 5 minutes until golden brown. Flip carefully and fry for another 5 minutes. Add more oil if the pan looks dry.
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5
Serve
Remove the patties from the pan. Serve immediately. Squeeze ketchup or katsu sauce on the side and dig in.
Pro Tip
Chill the formed patties in the fridge for 15 to 20 minutes before frying. This firms them up so they hold their shape in the pan and gives you crispier edges.
Storage or Leftovers
Storage Tips
Leftovers keep well. Store cooked patties in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat or in an air fryer. They also freeze well: cool completely, freeze on a baking sheet, then transfer to a zip-lock bag for up to 2 months.
This is one of those recipes I come back to whenever I want something that tastes like home. It does not take long, cleanup is fast, and it always hits the spot.
I hope it brings a little bit of Hawaii to your table, wherever you are.
If you make this recipe, tag me on Instagram at @808hawaiianrecipes. I love seeing your plates. And if you want more Local Hawaii recipes delivered straight to you, subscribe so you do not miss what is coming next.
Mahalo!
Okazuya-Style Corned Beef Hash Patties
Video
Equipment
- Nonstick pan
- Large mixing bowl
Ingredients
- 5 boiled potatoes slightly mashed, chunks ok
- 1 can corned beef Libby’s or Palm brand
- 1 small onion minced
- ¼ cup green onions chopped
- 2 eggs optional
- oil for frying
Instructions
- Place the boiled potatoes in a large mixing bowl. Mash them lightly with a fork, leaving some chunks. Do not go for smooth.
- Add the corned beef, minced onion, green onions, and eggs if using. Mix everything together until well combined.
- Take a handful of the mixture and roll it into a ball. Press it down onto your palm and shape it into a rounded rectangle, about 3/4 inch thick. Repeat until all the mixture is formed into patties.
- Heat a nonstick pan over medium heat with enough oil to coat the bottom. Add the patties and fry for about 5 minutes, until the bottom is golden brown. Flip carefully and fry for another 5 minutes on the other side. Add more oil if the pan looks dry.
- Remove the patties from the pan. Serve immediately with ketchup or your favorite condiment on the side.
Notes
- The eggs are optional. The potato starch holds the patties together on its own. Use them if you want a firmer patty that is easier to flip.
- If the patties fall apart during frying, refrigerate the mixture for 20 minutes before forming. The chill firms up the starch and helps everything hold.
- Store cooked patties in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat or in an air fryer. To freeze, cool completely, freeze on a baking sheet until solid, then transfer to a zip-lock bag for up to 2 months.
- Add 1 to 2 tablespoons of potato starch or cornstarch to the mixture for extra crispiness. It’s not required, but if you want a crunchier crust, it’s worth trying.
Making tonight. Why do I feel adding some sesame seed oil would be a great addition !? Mahalo 🌺🤙🏽
Ohhhh that’s a fun little addition! Let me know how that turned out 🙂
Aloha Tani,
Does it matter what type of potatoes and how many pounds should be used for this recipe?
Thank you.
It doesn’t matter what kine of potatoes. I love using Russet potatoes.
looking for simple ono local staples, love this but you mentioned potato starch in your notes but it is not listed in ingredients? should it be?
The potato starch is from the potatoes themselves. But a lot of people have mentioned using extra potato starch to get it extra crispy and to hold the patties together better. I’d say adding 1-2 tbsp of cornstarch. I’ll update the notes in the recipe. Mahalo!
The ingredients doesn’t have cornstarch. How much and when do you add to it? Thank you
You can add in 1-2 tablespoons of potato/cornstarch when you mix all the ingredients together. I’ve also updated the recipe card 🙂
Aloha kāua Tani!
This gave me chicken skin! Mahalo nui loa for bringing fond memories of my Dad back. He used to make this when I was little… After I grew up, he’d make it when I visited cuz that was just another way to tell me he loved me.
Thanks again for the ono recipe
Mālama pono a e noluʻolu.
Aloha nui loa
Eileen
Ohhh Eileen, reading this brought me to tears! I love hearing about these fond memories. Mahalo for sharing!
Tani,
These recipes causes my mouth to drool. They are local, upcountry meals embedded in our files forever. Thank you for sharing them….
Would this work with Spam?
I have not tried it, and it might not work because the textures are different. Corned beef is shredded, and Spam is more of a slab or firm piece.