Corned Beef and Potato Cakes
User Reviews
0.0
0 reviews
Unrated
Corned Beef and Potato Cakes
Report
Corned Beef and Potato Cakes are a satisfying way to use leftover corned beef from St. Patrick's Day. Made with mashed and shredded potatoes, corned beef, and savory spices, these crispy, pan-fried cakes are full of flavor. Great for breakfast, appetizers, or a light meal!
Share:
Ingredients
- 2 pounds Russet potatoes , divided
- 1/3 to 1/2 cup all purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 large egg , lightly beaten
- 1/4 cup buttermilk *
- 8 ounces corned beef , cut or shredded into 1/4-inch pieces
- 1/4 cup thinly-sliced scallions
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter (or a mixture of butter and vegetable oil)
- chopped fresh parsley , for garnish
- Russian dressing , for serving (optional), and/or
- creamy horseradish sauce , for serving (optional)
Instructions
- Peel 1 pound of potatoes and cut them into 1 to 1-1/2 inch chunks. Place in a medium pot and add enough water to cover by 2 inches. Stir in 1 teaspoon kosher salt. Bring to a boil over medium-high heat, reduce heat, and simmer until potatoes are fork tender, about 10-15 minutes.
- Drain the potatoes well. To ensure that any excess moisture evaporates, I like to set the colander back over the warm pot (with the stove turned off), and let the potatoes sit for about 5-10 minutes.
- Use a potato ricer to rice potatoes into a large bowl, or mash well with a handheld potato masher.
- Meanwhile, peel the remaining 1 pound of potatoes and shred them on the large holes of a box grater. Place shredded potatoes in a clean kitchen towel and squeeze firmly to wring out water.
- Add the shredded potatoes to the bowl with the riced potatoes. Stir in 1/3 cup flour, onion powder, garlic powder, 1 to 1-1/2 teaspoons kosher salt (depending on how salty your corned beef is), and 1 teaspoon freshly-ground black pepper.
- Add beaten egg and milk or buttermilk and stir until thoroughly combined. Fold in corned beef and scallions.**
- In a 10 to 12 inch nonstick frying pan, melt 1 to 1-1/2 tablespoons butter (or butter and oil) over medium heat until foaming subsides. Using a measuring cup or cookie scoop, drop 1/3- to 1/4 cup of the potato mixture into the pan per pancake. Use the back of the scoop to lightly flatten the pancakes to a thickness of 1/2-inch (about 2-1/2 to 3 inches in diameter).***
- Reduce heat to medium low and cook the cakes for about 5 minutes per side, until golden and the shredded potatoes are tender. Repeat with the remaining potato mixture, melting additional butter and/or oil to the pan, as needed.
- Garnish with parsley and serve the cakes hot and crispy, with Russian dressing and/or creamy horseradish sauce on the side.
Notes
- *You can use whole or low-fat buttermilk in this recipe. Buttermilk adds a nice, lightly-tangy flavor to the potato cakes, but you can substitute half and half or whole milk if you prefer.
- **The potato mixture should be hearty, scoopable, and creamy, but not watery. If it's too moist, stir in another tablespoon or two of flour. If it's too dry, add another splash of buttermilk. Texture can vary by how thick your buttermilk is and how dry your potatoes are.
- The potato mixture should be hearty, scoopable, and creamy, but not watery. If it's too moist, stir in another tablespoon or two of flour. If it's too dry, add another splash of buttermilk. Texture can vary by how thick your buttermilk is and how dry your potatoes are.
- ***For crispy pancakes, cook them in batches and do not crowd the frying pan. Aim for fitting 4 cakes in a 10-inch pan and 5 cakes in a 12-inch pan.
- ***For crispy pancakes, cook them in batches and do not crowd the frying pan. Aim for fitting 4 cakes in a 10-inch pan and 5 cakes in a 12-inch pan.
Nutrition Information
Show Details
Serving
2cakes
Calories
238kcal
(12%)
Carbohydrates
34g
(11%)
Protein
11g
(22%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.003g
Cholesterol
52mg
(17%)
Sodium
495mg
(21%)
Potassium
793mg
(23%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
93IU
(2%)
Vitamin C
20mg
(22%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings (2 cakes)
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Serving | 2cakes | |
| Calories | 238kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 52mg | 17% |
| Sodium | 495mg | 21% |
| Potassium | 793mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 20mg | 22% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
