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Place potatoes in a large pot. Add two tablespoons salt, fill with cold water and bring to a boil over medium-high heat. Cook until the potatoes are fork tender about 20 minutes, drain well and place the potatoes back into the pot to cool for about 10 minutes.
Using a potato ricer or grater, rice the potatoes into a large bowl (you should yield about 4 cups of riced potatoes). Add the cubed corned beef, chopped scallions, milk and egg to the potatoes and stir well to combine. Season to your liking with salt and pepper.
Heat a skillet over medium heat with about 1/4 cup of vegetable oil. Form 1/2 cup of the potato mixture into a patty. Fry the patty for 3 to 4 minutes per side or until each side is a medium gold color. When done frying, place each patty on a paper-towel lined baking sheet to drain any excess oil. Season with more salt.
Keep the patties warm in a 200 degree heated oven. Remove paper towels before placing in oven to keep warm. Serve hot. Can be served with a fried or poached egg.
TIPS: Potatoes can be boiled and riced one day in advance and kept in refrigerator. You can also use leftover boiled potatoes or baked potatoes. Corned beef patties can be frozen in a single layer on a sheet tray and then stored in a freezer bag for up to one month. When ready to use, remove from freezer and heat in oven until hot.