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
- 1/3 to 1/2 cup all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 large egg, lightly beaten
- 1/4 cup buttermilk
- 1 to 1-1/2 teaspoons kosher salt (adjust to taste)
- 1 teaspoon freshly ground black pepper
Main Filling
- 8 ounces corned beef, cut or shredded into 1/4-inch pieces
- 1/4 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 1-1/2 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 1/3 cup flour, onion powder, garlic powder, kosher salt (1 to 1-1/2 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 1-1/2 tablespoons of butter (or a butter and oil mixture) over medium heat until foam subsides.
- Form and Cook Cakes: Using a 1/3 to 1/4 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 1/2-inch thick and 2-1/2 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
