Like nearly all my dishes, this is really simple, but also very, very tasty. The secret is to use cold mashed potato and cold corned beef then cook the hash cakes fairly slowly so you end up with a browned, crusty outside.
I love hash cakes with poached eggs and also like to eat them cold as a snack. they're great picnic food and also freeze well. Don't be afraid to experiment - try different flavours and textures in potato cakes - cabbage, bacon and ham all work well.