Corned Beef Hash Croquettes With Roast Garlic Aioli

Directions

• 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.

Aioli

• 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.