You know you want to make these Corned Beef Hash Sliders. They are decadent, easy to make, and perfect to soak up all that booze you’ll be drinking on Saint Patrick’s Day.
YAY FOR SHELF STABLE MEATS
Oh, Armour canned meats! I’m so excited I found this little recipe pamphlet. It’s packed full of recipes starring Armour brand canned meat products. There are over 40 recipes in this little pamphlet, which was published in 1948.
The standout recipe from “Meal Magic with Armour ‘Pantry-Shelf’ Meats” is for these Corned Beef Hash Sliders.
The original recipe was hilarious! It basically said to open both sides of a can of Armour corned beef hash, push the meat out of the can in one piece, and slice the meat cylinder into patties. Ummm, no. Seriously no. I tried this method, and it doesn’t work. It also wasn’t that good.
So instead I packed the canned corned beef with some more flavor (my favorite thing to do with vintage recipes) and added some delicious toppings to our sliders. They are soo effing delicious!
SOAK UP THAT BOOZE
So, when’s the perfect time to eat these decadent fat bombs? St. Patrick’s day of course! You gotta get that corned beef hash in somewhere.
These little guys are perfect to make before going out for the night, so your tummy has a little buffer from all that booze I know you are going to indulge in. Trust me, you’ll be a happy camper when you eat these sliders before going out.
Okay, time for a pinky promise…” I promise I’ll make a batch of these sliders for my friends and I before going out drinking on St. Patrick’s Day.” Good, now I don’t have to worry about you. Also…make sure to snap a pic and tag #cupofzest on IG so I can share it with our vintage loving friends!
1940’S CORNED BEEF HASH SLIDERS RECIPE TIPS
-Definitely use a non-stick skillet AND oil when making these sliders. If the tasty brown crust which forms on the patties sticks to the pan you will miss out on the best part of the patties and be really sad.
-The patties are also super soft, but soooooo good. Just be careful when you are cooking them so they don’t fall apart!
-Serve these little guys with some chips, then put the chips on the sliders. You’ll be in heaven.
-Need a quick and easy St. Patrick’s Day drink to go with these sliders? I’ve got you covered with the Black Velvet.
Yields 8 Sliders
15 minPrep Time
10 minCook Time
25 minTotal Time
- 1 can corned beef hash
- 1 ½ cups corn flakes, finely crushed
- ¼ cup parsley, finely chopped
- 1 shallot, minced
- 1 garlic clove, minced
- Coarsely ground pepper, to taste
- 1 tbsp. Olive oil
- 8 slider buns
- 2 Dill pickle, thinly sliced crosswise
- 1/4 cup Mayonnaise
- 1/4 cup Arugula
- 10 cherry tomatoes, thinly sliced (preferably orange cherry tomatoes)
- Combine hash, corn flakes, parsley, shallot, and garlic in a large bowl. Mix well and shape into 8 patties, about the same width of your slider buns.
- Heat oil over medium-high heat in a large non-stick skillet, and cook patties until browned on both sides, about 6 minutes flipping halfway thru.
- To assemble the sliders, evenly distribute arugula among the bottom halves of the buns, top with cooked patties, a few pickle slices and sliced tomatoes. Spread the inside of the top bun with mayo, place on top of the slider and eat up!
Adapted from the 1948 recipe pamphlet, "Meal Magic with Armour "Pantry-Shelf" Meats."