Source: Paperback booklet from flea market missing its cover

1 (12 ounce) can corned beef
2 cups frozen hash browns, thawed
1/2 cup minced onion
1/2 teaspoon sugar
1/4 teaspoon pepper
2 tablespoons ketchup
1 egg
1 tablespoon vegetable oil

Crumble corned beef into mixing bowl. Add hash browns, onion, sugar, pepper and ketchup. Toss by hand to mix, mashing some of the potatoes. Add egg and work by hand into mixture. Form into 12 patties.

Heat oil in skillet. Fry patties in batches until browned on both sides.

Variation: Substitute canned salmon or tuna (oil-packed) for corned beef, omitting ketchup.

Serves 6.

Approximate nutritional analysis, per serving: 240 calories, 12 g. fat, 4 g saturated fat, 85 mg cholesterol, 660 mg sodium, 15 g carbohydrates, 1 g fiber, 2 g sugar, 18 g protein