Mash the boiled potatoes with the Grace Corned Beef. Add the black pepper, garlic powder, chopped onion and hot pepper sauce.
Whisk the eggs and fold into the mixture with one cup breadcrumbs. Mix well and shape into balls, then flatten into cakes. Dust with remaining breadcrumbs.
Heat Grace Vegetable Oil in a skillet and use to fry corned beef cakes until they are golden brown. Drain on a absorbent paper.
Combine all ingredients for tomato dip in a bowl and mix well. Serve with corned beef cakes.