These corned beef and potato cakes are a tasty twist on leftovers! They’re crispy on the outside and fluffy on the inside, making them a perfect snack or light meal.
Who knew leftovers could be this delicious?😄 I love serving them with a dollop of sour cream or mustard on the side. They are a hit every time, and so easy to whip up!
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like russets for a fluffy texture. If you want to switch it up, you could try Yukon golds or red potatoes, but they might be a bit creamier.
Corned Beef: Canned corned beef works well if you don’t have freshly cooked beef. You can also use leftover brisket or turkey for a lighter option.
Onion: A small yellow onion is perfect here, but you could use green onions for a milder flavor. If you’re looking for a sugar-free alternative, skip the onion entirely.
Herbs: Parsley adds a fresh touch, but chives give a nice oniony hint. You can also add dill or thyme for a slightly different flavor profile.
Cheese: Cheddar is a great choice, but feel free to experiment with mozzarella or pepper jack for a kick. If you want to skip the dairy, just leave it out.
How Do I Make Sure My Potato Cakes Hold Together?
Getting the right consistency is key to keeping your potato cakes from falling apart. Here’s how you can do it:
- Start with cooled, mashed potatoes to help them bind better.
- Gradually mix in the flour and don’t rush this step! You want a sticky yet cohesive mixture. If it feels too loose, add that extra flour bit by bit.
- Form them gently into patties without overworking the mixture.
- Dusting your hands with flour helps prevent sticking when you shape them
Remember, a little patience in shaping and cooking will lead to crispy, delicious cakes!
How to Make Corned Beef and Potato Cakes?
Ingredients You’ll Need:
For the Cakes:
- 2 cups cooked potatoes, mashed (about 3 medium potatoes)
- 1 cup cooked corned beef, finely chopped
- 1 small onion, finely chopped
- 1/4 cup fresh parsley or chives, chopped (plus extra for garnish)
- 1/4 cup all-purpose flour (plus extra for dusting)
- 1 large egg, beaten
- Salt and black pepper to taste
- 2 tbsp butter or oil for frying
- Optional: 1/4 cup grated cheese (cheddar or your preference)
For the Dipping Sauce:
- Sauce for serving, such as mustard mayo or a creamy dip with a drizzle of oil or butter
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and another 15-20 minutes for cooking. So, in about 30-35 minutes, you’ll have delicious corned beef and potato cakes ready to serve!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a mixing bowl, add your mashed potatoes, chopped corned beef, onion, and the chopped herbs (parsley or chives). If you’re using cheese, add it here too. Mix everything well until all the ingredients are evenly combined. It should look colorful and yummy!
2. Binding the Mixture:
Next, pour in the beaten egg and the flour. Season with salt and black pepper to taste. Mix until everything binds together nicely. If your mixture feels a bit too loose to shape into patties, sprinkle in a little extra flour until you achieve a soft, moldable texture.
3. Shaping the Patties:
Dust your hands with flour to prevent sticking, then take a handful of the mixture and shape it into small patties, about 2-3 inches in diameter and about 1/2 inch thick. Place the formed patties onto a plate or tray and lightly dust their tops with flour.
4. Cooking the Cakes:
In a skillet, heat the butter or oil over medium heat. Once it’s nice and hot, gently add the potato cakes to the skillet. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy. Flip them carefully with a spatula so they don’t fall apart!
5. Finishing Touches:
Once cooked, you can remove the cakes from the skillet and let them drain on paper towels if needed, to absorb any excess oil. This step keeps them nice and crispy!
6. Serving:
Plate the corned beef and potato cakes, garnishing with fresh chopped chives or parsley for a pop of color. Serve them warm with your choice of dipping sauce, whether it’s mustard mayo or a creamy dip with a drizzle of oil or melted butter. They’re sure to be a hit!
Enjoy your savory, crispy corned beef and potato cakes!
Can I Use Leftover Corned Beef for This Recipe?
Absolutely! Leftover corned beef is perfect for these cakes. Just chop it finely before mixing it with the other ingredients. It’s a great way to use up any extra meat from your St. Patrick’s Day feast!
What Can I Use Instead of All-Purpose Flour?
If you need a gluten-free option, you can use almond flour, coconut flour, or a gluten-free all-purpose blend. Just keep in mind that some flours may require different amounts, so start with a little less and add more as needed to reach the right consistency.
How to Store Leftover Potato Cakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over medium heat until warmed through, or use the microwave if you’re short on time.
Can I Freeze These Potato Cakes?
Yes, these potato cakes freeze well! Just make sure they are completely cooled before placing them in a freezer-safe container or bag. They will keep for up to 3 months. Reheat directly from the freezer in a skillet for the best texture!
