Corned Beef Hash Patties
2 pounds cooked corned beef, cut into small pieces, or shredded
1 cup sliced shitake mushrooms
5 scallions, white part only
1/3 cup chopped parsley
Salt and freshly ground black pepper to taste
2 eggs, beaten, optional
Toss together corned beef, mushrooms, scallions, parsley, salt and pepper in a mixing bowl. Pass through coarse blade of a meat grinder or put in food processor with steel blade and process until well-chopped. (do not overwork mixture.) Cover and refrigerate overnight. Form mixture into small patties. If mixture seems dry and does not hold together easily (like hamburger), add beaten eggs. Saute in nonstick skillet until crisp and brown on both sides. Serve while hot, topped with a poached egg.
Makes 5 to 6 servings.