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 a light meal.

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potatoes 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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