Corned Beef Hash Croquettes With Roast Garlic Aioli

Transform corned beef hash into these crispy croquettes packed with potatoes, hash and mozzarella cheese. Complete with a garlic aioli sauce.

Cook Time 25-30m | Ingredients 13 | Serves 4


  • Boil the potatoes until fork tender, about 15-20 minutes. Drain potatoes and let them cool, about 45 minutes.
  • Mash the potatoes, then mix in the cheese, corned beef hash, 2 beaten eggs, onion and garlic, powder, and eggs. Season to taste.
  • Let the mixture cool in the refrigerator for another 30 minutes to help bind.
  • Use a portion scoop or your hands to form ball shaped croquettes, about ¼ cup each.
  • Crack the remaining eggs into a bowl and beat.
  • Pour the panko break crumbs into another bowl.
  • Dip 1 croquette into egg, letting the excess drip off, then roll in panko to coat.
  • Heat a deep fryer to 350 degrees. Fry croquettes in batches, turning occasionally, until golden brown and hot throughout.
  • Remove the croquettes from the fryer, season with salt and pepper, and serve immediately.


  • Heat your over to 350 degrees.
  • Cut the top off a whole head of garlic. Pour olive oil over the top and wrap the head of garlic in aluminum foil. Bake until golden brown then let cool.
  • Squeeze the roast garlic cloves out into a bowl. Add all remaining ingredients and whisk until full incorporated.
  • Serve or keep in refrigerator until ready to use.


  • 3 lbs russet potatoes, peeled and quartered
  • ½ lb mozzarella cheese, shredded
  • 1 lb corned beef hash (find our “corned beef hash” recipe here)
  • 4 eggs
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • Salt and pepper
  • 3 cups panko bread crumbs


  • 2 cups mayonnaise
  • 1 clove garlic
  • 1 lemon, juiced
  • 1 tablespoon smoked paprika
  • Salt and pepper


Corned Beef Hash Croquettes With Roast Garlic Aioli