Corned Beef & Potato Cakes
Crispy Corned Beef and Potato Cakes are the perfect way to use St. Patrick's Day leftovers. Pan-fried in butter, this twist on Irish boxty is great for breakfast, an appetizer, or
● ● ● ● ● ● ● ● ● Ingredientspotatoes corned beef onion & garlic powder scallions egg buttermilk flour salt & pepper butter and/or oil
How to Make Corned Beef & Potato Cakes
Boil half of the potatoes until tender and mash or rice into a bowl. Shred the other half raw and wring out their liquid in a dish towel.
Combine the cooked and shredded potatoes with flour and seasonings. Stir in buttermilk and eggs.
Pan fry in butter and/or oil until golden and the shredded potatoes are cooked through.
Serve hot with fried eggs, or with Russian dressing or creamy horseradish sauce for dipping.
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