Grate the potatoes, skin and all. Or you could peel, cube and cook until almost cooked through
Very finely chop the onion
Mix the potato, onion, corned beef and flour together (the flour is just so the hash sticks together, leave it out if you want it gluten free) and season it with whatever you like. I just added a little salt and pepper, but you could add chilli, mustard, perhaps some horseradish, garlic, ginger, you could add some chutney now if you like. Whatever you think will taste good, and give it all a good mix.
Heat a frying pan, not too hot, and add a little oil. Dividing each portion into 2 patties, place in the pan and leave to gently cook for about 10 minutes. You are aiming here for a nice crispy, golden bottom, so you just want a gentle heat. You also need to have a gentle heat to allow the insides to cook, we don’t want half raw potato and onion, yuk. Lift it gently every now and then to check on progress. When the bottoms are crisped, gently turn them over and repeat for that side. Then serve them up and enjoy.