Okazuya-Style Corned Beef Hash Patties

Corned beef hash patties are a classic Local Hawaii comfort food, a staple at okazuya shops across the islands for generations. Crispy on the outside, tender and savory on the inside, and on the table in under 30 minutes with just a handful of pantry ingredients.

Course Breakfast, Dinner, Lunch, Main Course

Cuisine Japanese, Local Hawaii

Keyword beef, canned meat, corned beef, okazuya, patties

Prep Time 10

Cook Time 15

Total Time 25

Servings patties

Calories 210kcal

Author Tani Nakamitsu

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.

Video

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.

Nutrition