Delicious croquettes made with corned beef hash, bell peppers, garlic, onions, ham, and mozzarella cheese rolled all rolled up in Japanese bread crumbs.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

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  • Heat non-stick skillet over medium heat. Cook and stir onions, yellow, red, and orange bell peppers, and 1/2 of chopped ham until onions are soft, 5 or 6 minutes. Add corned beef hash and garlic. Cook and stir until ingredients begin to brown, 3 or 4 more minutes. Remove from heat.

  • Stir in the remaining ham, 1 beaten egg, green onions, and the cheese. Mix well.

  • Place flour, remaining 2 beaten eggs, and panko crumbs in 3 separate shallow dishes. Shape croquettes into small ovals or rounds about the size of a golf ball. Roll croquettes in flour, then eggs, then panko crumbs. Place on a rack.

  • Gently lower the croquettes into hot oil. Do not crowd them; you can cook in batches. Fry until nicely browned, about 3 to 5 minutes. Drain on paper towels.

Nutrition Facts

223 calories; protein 10.9g; carbohydrates 18.3g; fat 12.6g; cholesterol 64.9mg; sodium 431.9mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
07/17/2017
Delicious! I loved the crispness from the panko bread crumbs and the combination of the corned beef hash with the ham and veggies. I don't own a deep fryer so I didn't shape them like meatballs I shaped them into patties. Will make again Read More
(2)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/17/2017
Delicious! I loved the crispness from the panko bread crumbs and the combination of the corned beef hash with the ham and veggies. I don't own a deep fryer so I didn't shape them like meatballs I shaped them into patties. Will make again Read More
(2)
Rating: 4 stars
07/20/2017
7.19.17 First be prepared to spend some time to prep this recipe and then clean up. Save this for a weekend it s worth the effort. Few things that I found curious about this recipe. The corned beef hash and the ham are already cooked and then the croquettes are deep fried as well so not sure why they needed to be browned in a skillet on the stove top? Also don t know why half of the ham was browned with the croquette mixture and the other half just mixed into the mixture prior to forming into croquettes. I wish I d read the first review before I made this because I think she s right. Since a lot of liquid cooked out of the veggies drain it before adding the other ingredients. The mixture was too wet to roll (I tried) so I ended up putting the bowl in the fridge for 30 miinutes then another 30 minutes and it still was falling apart. I ended up adding some panko crumbs to firm it up enough so that I could do the flour-egg-panko crumb breading which I don t think negatively affected the flavor. On the positive side they were really tasty moist on the inside but crunchy on the exterior browned up beautifully and we thoroughly enjoyed them. FYI I used a muffin/mashed potato-size scoop and ended up with 10 croquettes. I ve made corned beef hash for years from scratch and had my doubts about canned but this was a pleasant surprise. I served with a side of Spicy Honey Mustard Sauce (from this site) instant pot macaroni & cheese and cole slaw. Read More
(1)
Rating: 5 stars
07/16/2017
Delicious! Though this definitely takes a lot of prep so make sure to plan accordingly. The only thing I did differently than the instructions which I recommend is to drain the excess liquid from the veggies and ham after sauteeing. Otherwise it would be too difficult to roll the croquettes. Read More
(1)
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