History Cookbook: Beef Hash Fritters

Healthiness : (113 votes)

Difficulty:  
Comments: This is easy to assemble. It is difficult to manage one large potato cake, you can make it easier by making several small cakes.
Preparation Time: 10 minutes, need to have cooked the potatoes in advance
Cooking Time: 40 minutes
Number of servings: 6-8 servings
Serving suggestions: Serve hot with seasonal vegetables.

This recipe makes use of left over boiled potatoes and cold beef. We have used salt beef in this version. Tinned meat such as corned beef and spam were commonly used in wartime recipes.

The quantities can be varied and any cold meat can be used. This dish works well with 1/4 lb (about 100g) of meat but you might want to add some herbs to add flavour.

• 450g (1lb) cold salt beef ( you can use less meat than this and the dish will still work well)
• 450g (1lb) cold cooked potatoes
• milk
• salt and pepper
• 1 onion, finely chopped
• 25g (1oz) margarine or a dessertspoon of oil

• Weighing scales
• Knife
• Chopping board
• Measuring jug
• Mixing bowl
• Frying pan
• Wooden spatula
• Fish slices

Always wash your hands before preparing food.

1. Mince the salt beef and mix it with the cold potatoes (these should be crumbled but not mashed)
2. Dry fry the onions and add to the mixture
3. Season with salt and pepper
4. Add enough milk to moisten, and stir until all are well mixed together
5. Make the margarine hot in a large frying pan
6. Spread the mixture to fill the pan and put on a low gas, where it can cook slowly (or make several small cakes)
7. Cook gently for 40-45 minutes or 12 minutes for small cakes
8. Turn the cakes (you can turn the large cake using 2 fish slices)
9. Serve hot

 beef_hash_fritters.doc Beef Hash Fritters Word Document

There are 5 comments for this recipe.
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Name: Mac	9th May 2017
This is nice

Name: Alex Felde	16th February 2017
same here ww2 project for a recepie

Name: Christine Dyer	24th January 2015
Or: Corned beef dipped in batter and fried.

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