Rate this recipe
4 to 6
By Craig Claiborne
Combine the corned beef and the potatoes in a mixing bowl.
Combine the butter, cream, Worcestershire sauce, parsley and chives. Pour the mixture over all. Toss gently but do not mash the potatoes. Press the mixture into four to six large patties.
When ready to serve, brown the patties in butter and cook until thoroughly heated.
Make an indentation in each cake and fill with a trimmed poached egg that has been drained on paper towels.
© 1966 Craig Claiborne estate. All rights reserved.