How do you cook corned beef hash patties so they fall apart?

You can't really make corned beef hash patties fall apart *on purpose*. The whole idea of a hash patty is to have a firm, holding-together shape. If you want something *less* solid, try these approaches:

1. Reduce the binding agent:

* Less potato: Use less mashed potato in your hash recipe. This means more corned beef and less binder.

* No binder: You can even omit the potato entirely, using only finely chopped corned beef and maybe some onions. It won't be as traditional, but it'll have a loose texture.

2. Cook it differently:

* Skip the pan-frying: Instead of making patties, try crumbling the hash into a skillet and cooking it over low heat. This will result in a softer, less-structured dish.

* Bake it: You could also try baking the hash in a casserole dish. This will give it a more moist and tender texture, but it won't have the same crispy edges as pan-fried patties.

3. Add some moisture:

* Add broth or water: While cooking, add a small amount of liquid to the pan. This will help keep the hash moist and prevent it from drying out too much.

* Use a softer corned beef: Corned beef can vary in texture. Some cuts are quite tender and easily crumble, while others are more firm. If you can find a softer cut, it'll contribute to a less-solid patty.

Keep in mind: Even with these tips, you likely won't get a completely "falling apart" texture. The nature of corned beef hash is to hold its shape. If you're looking for a more crumbly texture, you might want to consider other dishes entirely.