The recipe provided below is for a fairly large batch size, so you may want to do the mixing steps in half batch quantities if you use an electric mixer with a bowl size of less than six quarts.
Ingredients: (makes 24 generous 1/3 pound patties)
3 to 4 lb. package of raw corned beef
2, 14 ounce cans of canned corned beef
4 very large or jumbo russet potatoes
2 large fresh green bell peppers
8 ounces of julienned raw carrot pieces
2 large eggs or one jumbo egg
1 to 2 tbsp. of milk
3 tbsp. of butter
1 tsp. of sea salt
1 tsp. of black pepper
2 to 3 tbsp. of butter for later frying
Directions:
Cook the raw corned beef in lightly salted boiling water in a large pot for three hours, then remove it and allow it to cool a bit on a wooden cutting board to a warm temperature. Remove all fat from the corned beef using a fork and a sharp knife, cutting and scraping as necessary. Shred the defatted corned beef with the fork and knife until you have a large pile of shredded corned beef with pieces anywhere from 1" to 2" long. Set aside.
Peel and chop the potatoes and cook the pieces in the boiling water used for the corned beef, for ten minutes, then drain them in a colander and put the potato pieces into a large electric mixer bowl.
Clean and dice the green peppers into pieces about 1/2" on a side.
Mash the potatoes with the electric mixer on low and then medium speed until there are no large chunks. Note that in this and all following mixing steps that you will likely want to temporarily shut off the mixer and use a spatula to push the food down from the sides of the mixing bowl and the beater(s), to assure thorough mixing.
Add the egg(s), the milk and the butter to the mashed potatoes and continue mixing on medium speed until the mixture is well blended.
Add the salt and the pepper and continue mixing for about one minute.
Add the canned corned beef to the potato and egg mixture in 1/4 cup amounts while mixing, until all of the canned corned beef is well mixed with the other ingredients.
Add the shredded cooked corned beef to the mixing bowl gradually while mixing on low to medium low speed. Mix only until the shredded corned beef is uniformly combined with the rest of the corned beef pattie mixture.
Reduce the mixer speed to low and add the carrot pieces. Mix until the carrot pieces are uniformly mixed with the corned beef and potato mixture.
Repeat the above step for the green pepper pieces.
Stop the mixer and form patties by hand that are about three to four inches in diameter and about 1/3 pound in weight. It is smart to use a kitchen scale to get the proper weight before forming each pattie.
Wrap each pattie in plastic wrap and place the patties on a large cookie sheet covered with aluminum foil.
Freeze the patties in a deep freeze. At this point you can simply store the frozen wrapped patties in a plastic bag in the deep freeze, or, vacuum seal the frozen wrapped patties for longer freezer life. Return the patties to the deep freeze.
When you are ready to eat some of the patties then defrost them using a microwave oven while you are heating the butter in a large skillet on low heat.
Unwrap the thawed patties and put them into the skillet. Increase the heat to medium.
Fry the patties for about two to three minutes and then use a spatula to flip them over to fry the other side.
If you want the patties to be fried further then flip them and fry them for an addition one to two minutes on each side.
Serve the patties along with whatever else you decide to eat with them. You may want to make a few over easy fried eggs and put them on top of each pattie, and serve that combination with buttered broiled English muffins and hot fresh coffee.
Enjoy!