If you're on the hunt for a dish that's hearty, flavorful, and downright addictive, the Corned Beef and Potato Cakes Recipe is about to become your new best friend. This recipe combines tender shredded corned beef with both creamy riced and crispy shredded russet potatoes, creating a delightful texture contrast that’s simply irresistible. Each golden cake is perfectly seasoned with warming spices and fresh scallions, pan-fried to a beautiful crispness, making it ideal for a comforting meal any day of the week. Whether you’re making it for breakfast, lunch, or dinner, these cakes bring a wonderful balance of savoriness and soul-satisfying comfort to your table.
Ingredients You'll Need
The magic of this Corned Beef and Potato Cakes Recipe lies in its simple yet essential ingredients. Every component plays a crucial role, from the hearty russet potatoes that give a fluffy and crispy base, to the corned beef that infuses rich, savory flavor, and the spices and scallions that brighten the whole dish.
- Russet potatoes (2 pounds, divided): Provides a creamy texture when riced and adds crunch when shredded.
- All-purpose flour (⅓ to ½ cup): Helps bind everything together without weighing down the cakes.
- Onion powder (½ teaspoon): Adds subtle savory depth to the potato mixture.
- Garlic powder (½ teaspoon): Brings a mild, aromatic punch that complements the beef perfectly.
- Large egg (1, lightly beaten): Acts as a natural binder locking the flavors and textures in place.
- Buttermilk (¼ cup): Adds a touch of tanginess and richness to the batter for tender cakes.
- Corned beef (8 ounces, cut or shredded): The star ingredient, providing savory, meaty richness.
- Thinly-sliced scallions (¼ cup): Adds freshness and a mild onion flavor that brightens every bite.
- Kosher salt and freshly ground black pepper: Essential for seasoning to taste and enhancing all flavors.
- Unsalted butter (3 tablespoons): Creates a luscious, golden crust when frying the cakes.
- Chopped fresh parsley (for garnish): Adds color and a fresh herbal note to finish.
- Russian dressing or creamy horseradish sauce (optional, for serving): Perfect creamy accompaniments that bring extra zing.
How to Make Corned Beef and Potato Cakes Recipe
Step 1: Prepare the Potatoes
First, peel one pound of russet potatoes and chop them into chunks about an inch or so in size. Boil these in salted water until fork-tender, which usually takes around 10 to 15 minutes. After draining, let them sit in a colander over the warm pot to steam off any remaining moisture—this step ensures your cakes won’t be soggy.
Step 2: Rice and Shred Potatoes
Using a potato ricer or masher, turn the cooked potatoes into a fluffy mass in a large bowl. Meanwhile, peel and shred the remaining pound of raw potatoes using a box grater. Squeeze these shredded potatoes in a clean towel to remove excess water, which will help the final cakes crisp beautifully when cooked.
Step 3: Mix the Batter
Combine the riced and shredded potatoes together, then stir in flour, onion powder, garlic powder, salt, and pepper. Add the beaten egg and buttermilk to bind everything together. Gently fold in the shredded corned beef and scallions to distribute those bursts of savory goodness evenly.
Step 4: Cook the Cakes
Heat butter (or a combination of butter and oil) in a nonstick skillet over medium heat until foaming subsides. Using a scoop or measuring cup, drop the potato mixture and flatten it to about a half-inch thickness. Cook gently on medium-low for roughly 5 minutes per side until golden brown and crispy, with the potatoes tender inside. Continue cooking the remaining mixture, adding more butter or oil as needed.
Step 5: Garnish and Serve
Once cooked, sprinkle the cakes with chopped fresh parsley for a pop of color and fresh flavor. Serve immediately with your choice of classic Russian dressing or creamy horseradish sauce to elevate the flavors even more.
How to Serve Corned Beef and Potato Cakes Recipe
Garnishes
Sprinkling chopped parsley over the cakes brightens up the rich colors and adds a fresh, herbal note. For extra indulgence, a dollop of creamy horseradish sauce or tangy Russian dressing complements the savory corned beef perfectly, providing a lovely contrast in both texture and flavor.
Side Dishes
Corned Beef and Potato Cakes pair beautifully with crisp green salads, sautéed vegetables, or even a simple bowl of coleslaw to balance the richness. For breakfast or brunch, serve alongside eggs cooked your favorite way or roasted tomatoes for a delightful, satisfying meal.
Creative Ways to Present
Try stacking the cakes with layers of melted cheddar or a fried egg on top for an impressive breakfast treat. You can also serve them as sliders by placing the cakes in mini buns alongside pickled cucumbers and a smear of mustard for a fun twist. Presentation options are as flexible as your craving!
Make Ahead and Storage
Storing Leftovers
Store any leftover cakes in an airtight container in the fridge for up to three days. They keep their flavor and texture well, making them ideal to reheat for quick meals after a busy day.
Freezing
To freeze, place the cooked and cooled cakes on a parchment-lined baking sheet and freeze individually until firm. Then transfer to freezer bags or airtight containers. Frozen Corned Beef and Potato Cakes can be kept for up to two months without sacrificing much of their fresh-cooked taste and texture.
Reheating
Reheat cakes in a skillet over medium heat with a bit of butter to restore that crispy crust, or pop them in the oven at 350°F (175°C) for about 10 minutes until warmed through. Avoid microwaving if you want to keep the crispiness intact!
FAQs
Can I use leftover corned beef from a meal?
Absolutely! Leftover corned beef works wonderfully in this recipe and actually makes the process quicker. Just shred or chop it finely, and fold it right into the potato batter for a delicious reuse.
What if I don’t have buttermilk? Can I substitute?
If you’re out of buttermilk, just use regular milk mixed with a teaspoon of lemon juice or vinegar to mimic the tanginess. Let it sit for five minutes before adding it to the mixture.
How do I prevent the cakes from falling apart?
Makes sure to squeeze out as much moisture as possible from the shredded potatoes and use the right amount of flour and egg as a binder. Cooking them slowly over medium-low heat also helps them hold together while getting crispy.
Can these cakes be baked instead of fried?
Yes, baking is an option for a lighter version. Place the cakes on a greased baking sheet, brush with butter or oil, and bake at 400°F (205°C) for about 20-25 minutes, flipping halfway through until they’re golden and crisp.
What sauces work best with this recipe?
Traditional Russian dressing and creamy horseradish sauce are fantastic choices for cutting through the richness. However, tangy mustard, sour cream, or even a spicy aioli would also complement these cakes beautifully.
Final Thoughts
If you’re craving a dish that’s warm, comforting, and packed with flavor, don’t hesitate to try this Corned Beef and Potato Cakes Recipe. It’s a fantastic way to transform humble ingredients into something truly special that your family and friends will rave about. Once you taste that golden crust and the savory, tender filling, you’ll understand why this recipe is a beloved favorite worth making again and again.
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Corned Beef and Potato Cakes Recipe
- Total Time: 1 hour
- Yield: 6 servings
Description
These Corned Beef and Potato Cakes are a perfect savory dish combining tender potatoes and flavorful corned beef, pan-fried to golden perfection. Crispy on the outside and soft inside, they're great for breakfast, brunch, or a comforting meal served with tangy Russian dressing or creamy horseradish sauce.
Ingredients
Potatoes
- 2 pounds russet potatoes, divided
Binding and Seasoning
- ⅓ to ½ cup all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 large egg, lightly beaten
- ¼ cup buttermilk
- 1 to 1-½ teaspoons kosher salt (adjust to taste)
- 1 teaspoon freshly ground black pepper
Main Filling
- 8 ounces corned beef, cut or shredded into ¼-inch pieces
- ¼ cup thinly sliced scallions
For Frying and Garnish
- 3 tablespoons unsalted butter (or a mixture of butter and vegetable oil)
- Chopped fresh parsley, for garnish
- Russian dressing, for serving (optional)
- Creamy horseradish sauce, for serving (optional)
Instructions
- Cook the Potatoes: Peel 1 pound of potatoes and cut into 1 to 1-½ inch chunks. Place in a medium pot with enough water to cover by 2 inches and add 1 teaspoon kosher salt. Bring to a boil over medium-high heat, then reduce heat and simmer until fork-tender, about 10 to 15 minutes.
- Drain and Dry the Potatoes: Drain the cooked potatoes well. To evaporate excess moisture, set the colander back over the warm pot with the stove off and let the potatoes sit for 5 to 10 minutes.
- Rice or Mash Potatoes: Rice the potatoes using a potato ricer into a large bowl or mash thoroughly with a handheld masher until smooth.
- Prepare Shredded Potatoes: Peel the remaining 1 pound of potatoes and shred using the large holes of a box grater. Place shredded potatoes in a clean kitchen towel and squeeze firmly to remove excess water.
- Combine Potato Mixtures: Add the drained shredded potatoes to the riced potatoes bowl. Stir in ⅓ cup flour, onion powder, garlic powder, kosher salt (1 to 1-½ teaspoons according to taste), and black pepper. Mix thoroughly.
- Add Egg and Buttermilk: Add the beaten egg and buttermilk, stirring until fully combined. Fold in the shredded corned beef and sliced scallions gently but evenly.
- Heat the Pan and Melt Butter: In a 10 to 12-inch nonstick frying pan, melt 1 to 1-½ tablespoons of butter (or a butter and oil mixture) over medium heat until foam subsides.
- Form and Cook Cakes: Using a ⅓ to ¼ cup measuring cup or cookie scoop, drop portions of the potato mixture into the pan. Flatten lightly with the back of the scoop to about ½-inch thick and 2-½ to 3 inches in diameter. Reduce heat to medium-low.
- Fry Until Golden: Cook the cakes for about 5 minutes per side until golden brown and the inside potatoes are tender. Repeat with remaining batter, adding more butter/oil as needed for each batch.
- Serve: Garnish the hot, crispy cakes with chopped fresh parsley. Serve immediately with Russian dressing and/or creamy horseradish sauce on the side if desired.
Notes
- Adjust salt according to the saltiness of your corned beef.
- Make sure to squeeze out as much water as possible from shredded potatoes to avoid soggy cakes.
- Use a nonstick pan and moderate heat to prevent burning while cooking through.
- These cakes can be kept warm in a low oven before serving.
- If you prefer a dairy-free version, substitute buttermilk with unsweetened plant-based milk and use oil instead of butter for frying.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
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