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Directions
- Preheat oven to 350°.
- Place the first six ingredients in a large bowl and
toss.
Transfer to a large baking sheet that has been covered with foil.
Sprinkle vegetables with salt and pepper.
Roast until vegetables are soft, approximately 45 minutes.
Boil potatoes in a medium pot until tender, 20-30 minutes. Drain.
Mash 2 of the potatoes.
Cut the remaining four potatoes into small cubes.
Place roasted vegetables, mashed potoates
and corned beef in the food processor.
Pulse until coarse puree forms.
Transfer to a large
bowl and add in the diced potatoes.
Mix all together.
Form mixture into 8 patties, approximately one cup each, 1/2 inch thick.
These can be made one day ahead, covered and chlled until ready to cook.
Melt three tablespoons of crisco in a skillet.
Add four patties, cook until heated through
and browned, approximately five minutes each side. Do not cover.
Try to only flip once as they are soft at first and may fall apart.
Repeat with three tablespoons of crisco and the last four patties.
Pour enough water in
another skillet to a two inch depth.
Add one teaspoon salt, bring to boil, reduce to a
simmer.
Crack eggs, one at a time, into the water. Do four eggs at a time so that they don't stick
together.
Cook until the whites are set but the yolks are soft, approximately four minutes.
Place
one patty on a plate.
Using a slotted spoon, place one drained egg on top of each patty and serve.
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