Corned Beef Potato Pancakes

Corned Beef Potato Pancakes
  • PREP TIME
    15 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    45 mins
  • SERVING
    4 People
  • VIEWS
    83

Transform leftover corned beef into a delightful breakfast or brunch with these savory potato pancakes. Crispy on the outside, tender on the inside, and bursting with flavor, they're a delicious way to start your day or use up that leftover St. Patrick's Day corned beef.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    29 g
  • Cholesterol
    83 mg
  • Fiber
    4 g
  • Protein
    16 g
  • Saturated Fat
    3 g
  • Sodium
    451 mg
  • Sugar
    2 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large bowl, combine the diced corned beef, shredded potatoes, sliced green onions, and beaten egg. Season generously with salt and pepper. Mix well to ensure all ingredients are evenly distributed. (5 minutes)

02

Step

Heat the vegetable oil in a large skillet over medium heat until shimmering. (2 minutes)

03

Step

Scoop approximately 1/4 cup of the potato mixture into the hot skillet for each pancake. Gently flatten each mound with a spatula to form a pancake shape. (3 minutes)

04

Step

Cook the pancakes for about 5-7 minutes per side, or until they are golden brown and crispy, flipping carefully with a spatula. (14 minutes)

05

Step

Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil. (2 minutes)

06

Step

Serve immediately. These pancakes are delicious on their own, or topped with a dollop of sour cream, a sprinkle of fresh chives, or a fried egg for a more substantial meal.

For extra flavor, consider adding a pinch of garlic powder or onion powder to the potato mixture.
If the potato mixture seems too wet, squeeze out excess moisture from the shredded potatoes before combining with the other ingredients.
To keep the pancakes warm while cooking in batches, place them on a baking sheet in a preheated oven at 200°F (93°C).
These pancakes can be made ahead of time and reheated. Store cooked pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.

Chaya Rempel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.9/ 5 ( 27 Ratings)
Total Reviews: (7)
  • Lamont Gradywilliamson

    My kids are usually picky eaters, but they devoured these! I'll definitely be making them again.

  • Shanel Vonrueden

    These were so easy to make and a great way to use up leftover corned beef! My family loved them.

  • Jillian Okuneva

    I added a little bit of Dijon mustard to the mixture for a tangy kick. Delicious!

  • Genesis Schaefer

    I thought the recipe could use some more pepper. Overall great recipe!

  • Belle Heidenreich

    These pancakes are simple and delicious. They are a perfect way to add variety to a breakfast, great recipe!

  • Maxime Lueilwitz

    The key is definitely squeezing out the moisture from the potatoes. Mine came out perfectly crispy.

  • Dylan Macgyverlowe

    I served these with a fried egg and some hot sauce. It was the perfect Sunday brunch.

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