Name: Corned Beef and Potato Cakes Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds russet potatoes, divided; 1/3 to 1/2 cup all-purpose flour; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1 to 1-1/2 teaspoons kosher salt (adjust as needed); 1 teaspoon freshly ground black pepper; 1 large egg, lightly beaten; 1/4 cup buttermilk; 8 ounces corned beef, cut or shredded into 1/4-inch pieces; 1/4 cup thinly sliced scallions; 3 tablespoons unsalted butter (or a mixture of butter and vegetable oil); Chopped fresh parsley, for garnish; Russian Dressing, for serving; Creamy Horseradish Sauce, for serving

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I absolutely adore comfort food that feels like a warm hug on a plate, and this Corned Beef and Potato Cakes Recipe is one of my all-time favorites. It brings together tender, flavorful corned beef with a delightful texture from both riced and shredded potatoes to create crispy, golden cakes that are simply irresistible. Whenever I make this dish, the combination of savory, slightly salty corned beef and the mild, creamy potatoes gets everyone asking for seconds. It’s a cozy, satisfying recipe that delivers great taste without complicated steps, making it perfect for any time I’m craving something hearty and homemade.

Why You'll Love This Corned Beef and Potato Cakes Recipe

What really makes this Corned Beef and Potato Cakes Recipe stand out for me is its incredible balance of textures and flavors. The potatoes are riced for creaminess and shredded for a crisp, golden exterior, giving each cake a fantastic contrast in every bite. The corned beef adds a savory, seasoned punch that really elevates the whole dish. It’s that perfect salty-meets-creamy profile that keeps me excited to take another bite, especially when paired with a dollop of creamy horseradish sauce or tangy Russian dressing.

Beyond the deliciousness, I love how straightforward this recipe is. Preparing it feels more like a fun cooking project than a chore, and it never fails to impress anyone I serve it to. Whether it’s a casual weeknight dinner, a weekend brunch, or something special for a family gathering, these cakes come together quickly and require only a handful of ingredients you probably already have. Honestly, this recipe is one I keep coming back to because it’s so reliable and delightful every time.

Ingredients You'll Need

The image shows eight unpeeled brown potatoes arranged on a wooden cutting board with a white marbled texture background. Towards the top left, there is a glass measuring cup filled with white milk. Next to it, a small light wooden bowl contains white salt. On the right side, a white bowl is filled with chopped brown smoked meat pieces. Below that, a white bowl has chopped green onions. Near the center, two small white bowls hold white flour and a yellow powdered seasoning. At the bottom, a white bowl is filled with flour, with a wooden pepper grinder and a brown egg positioned beside it. A white and green striped cloth is placed at the bottom left corner of the frame. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are wonderfully simple but each one plays a key role in making the potato cakes rich, flavorful, and perfectly textured. Combining riced and shredded potatoes creates that wonderful crispy yet soft bite, while the spices and scallions add subtle but essential depth.

Quick Tip

All ingredient amounts are listed in the recipe card below

Russet potatoes: I use them for their fluffy texture, perfect when both riced and shredded.
All-purpose flour: This helps bind the cakes without changing their tender texture.
Onion powder: Adds a gentle warmth without overpowering the other flavors.
Garlic powder: Brings a subtle savory note that complements corned beef beautifully.
Egg: Acts as a natural binder to keep everything together while cooking.
Buttermilk: I love its slight tanginess that adds creaminess and depth.
Corned beef: The star ingredient, providing that hearty, salty flavor.
Scallions: Bring freshness and a mild crunch that brightens the dish.
Kosher salt and freshly ground black pepper: Essential for seasoning to perfection.
Unsalted butter (or butter and vegetable oil): For frying, it ensures a golden brown, crispy crust.
Fresh parsley: For garnish, adding a pop of vibrant color and fresh aroma.
Russian dressing and creamy horseradish sauce (optional): These sauces give a fantastic tangy and spicy contrast.

Directions

Step 1: I start by peeling half of the potatoes and cutting them into chunks about 1 to 1-½ inches thick. I cover them with water in a pot, add a teaspoon of kosher salt, bring everything to a boil, then reduce the heat and let them simmer for about 10 to 15 minutes or until fork tender.

Step 2: Once the potatoes are cooked, I drain them well and then place the colander back over the warm pot with the heat off for 5 to 10 minutes. This step is crucial because it lets excess moisture evaporate, ensuring our cakes won’t get soggy.

Step 3: Next, I rice the drained potatoes into a large bowl using a potato ricer for the fluffiest possible texture. If you don’t have a ricer, mashing works too, just make sure it’s nice and smooth.

Step 4: Meanwhile, I peel the remaining potatoes and use a box grater to shred them using the large holes. After shredding, I squeeze the potatoes tightly in a clean kitchen towel to remove as much moisture as possible—this step is key to crispy cakes.

Step 5: I mix the shredded potatoes into the riced potatoes and stir in ⅓ cup flour, onion powder, garlic powder, the right amount of kosher salt (about 1 to 1-½ teaspoons depending on saltiness of the corned beef), and freshly ground black pepper.

Step 6: After that, I fold in the beaten egg and buttermilk or regular milk until everything is well combined. Then I gently fold in the chopped or shredded corned beef and sliced scallions to distribute them evenly.

Step 7: Heating a 10 to 12 inch nonstick pan over medium heat, I melt about 1 to 1-½ tablespoons of butter or a butter and oil mixture. Using a measuring cup or cookie scoop, I drop ⅓ to ¼ cup of the potato mixture into the pan for each cake and gently flatten them to a thickness of about ½-inch and roughly 2-½ to 3 inches in diameter.

Step 8: I turn the heat down to medium-low and cook the cakes for about 5 minutes on each side. I’m looking for a deep golden color and a tender interior. Don’t rush this step; patience ensures perfect texture and flavor.

Step 9: Lastly, I garnish the cakes with freshly chopped parsley and serve them hot with Russian dressing or creamy horseradish sauce for dipping. It’s an irresistible combination every time.

Servings and Timing

This Corned Beef and Potato Cakes Recipe makes about 6 hearty servings, perfect for feeding a small group or saving some for leftovers. Prep time takes around 20 minutes, mainly peeling and preparing the potatoes, and cook time is approximately 40 minutes, including simmering potatoes and frying the cakes. Altogether, you’re looking at about 1 hour from start to finish. I usually don’t need any extra resting time beyond draining and drying the potatoes, but letting the cakes cool slightly before serving ensures they hold together beautifully.

How to Serve This Corned Beef and Potato Cakes Recipe

A white plate with a green floral rim holds a stack of eight golden-brown patties, each speckled with bits of red and green herbs, and showing a slightly crispy texture. Next to it, a woman’s hand is partially visible reaching out toward the plate. Nearby, a white bowl filled with thick white sauce sits on a wooden board with a white and green checkered towel partially covering it. Another white bowl contains an orange-colored sauce, and part of a white bowl filled with more patties is seen at the top right. The scene is set on a white marbled surface with two gold forks placed at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

When I serve these corned beef and potato cakes, I like to keep it simple yet thoughtful to highlight their deliciousness. They’re fantastic piping hot straight from the pan, but I’ve also enjoyed them warm at room temperature, especially at casual gatherings. I love pairing them with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness and keep things fresh and balanced.

For presentation, a sprinkle of fresh parsley adds color and a lovely herbaceous aroma that immediately makes the dish pop. You could also add thinly sliced scallions or a few shreds of extra corned beef on top for a rustic, inviting look. Serving alongside small bowls of Russian dressing and creamy horseradish sauce invites everyone to customize their bites, and the tangy, spicy notes of the sauces amplify the flavor beautifully.

I often serve these cakes for casual family dinners or weekend brunches because they’re satisfying but not too heavy. For a fun twist, they also work well as finger food at parties — just make smaller-sized cakes and toothpick them for easy snacking. For drinks, I love pairing them with sparkling water infused with lemon or iced tea with fresh mint, which is wonderfully refreshing without overpowering the flavors.

Variations

I’ve experimented with several variations of this Corned Beef and Potato Cakes Recipe over time, and there are so many creative ways to make it your own. For starters, if you want to add an extra vegetable boost, try mixing in some finely chopped kale, spinach, or even grated carrots before shaping the cakes. It ups the nutrition and gives a pretty color contrast.

If you’re looking for dietary modifications, this recipe is easily adaptable. For a gluten-free version, simply swap the all-purpose flour for a gluten-free blend or almond flour. Vegans can try substituting the corned beef with smoked tempeh or mushrooms for that umami taste and use a flax or chia seed egg replacement. I also find that baking the cakes on a lined baking sheet at 375°F for about 20-25 minutes (flipping halfway) works well for a lighter cooking method and still keeps things crispy.

Flavor-wise, you can play around with the spices, adding a pinch of smoked paprika or cayenne if you want a bit of heat. Fresh herbs like thyme or dill can lend a different aromatic touch that pairs beautifully with the corned beef. The key is keeping the basic texture intact — that crispy exterior with a tender interior is what makes this recipe shine.

Storage and Reheating

Storing Leftovers

Leftover corned beef and potato cakes store beautifully in an airtight container in the refrigerator for up to 3 days. I recommend using a shallow container layered with parchment paper between the cakes to prevent them from sticking together. Before sealing, allow the cakes to cool completely at room temperature to avoid condensation, which can make them soggy.

Freezing

This recipe freezes well, which is great if you want to make a batch in advance. After cooking, cool the cakes thoroughly, then place them on a parchment-lined tray, making sure they don't touch. Freeze until solid, about 1-2 hours, then transfer them to a freezer-safe bag or container with layers of parchment paper. They’ll keep their best quality for up to 2 months frozen.

Reheating

To reheat, I find the best method is to use a skillet over medium-low heat with a little butter or oil to restore that crisp crust. Avoid microwaving if you can because it tends to make the cakes soggy. Another option is reheating briefly in a 375°F oven for 10-12 minutes, flipping halfway through, which helps keep the texture just right while warming them evenly.

FAQs

Can I use leftover corned beef from a previous meal?

Absolutely! Leftover corned beef works perfectly in this recipe. Just make sure to chop or shred it into small, uniform pieces so it integrates well with the potato mixture and cooks evenly in the cakes.

What’s the difference between riced and shredded potatoes here?

Good question! Riced potatoes are soft and fluffy, providing a creamy texture inside the cakes, while shredded potatoes add a bit of crispness to the exterior because they are pressed to remove moisture and cook up golden. The combination creates the perfect balance of soft and crunchy in every bite.

Can I make the potato cakes ahead of time and refrigerate before cooking?

Yes, you can prepare the mixture ahead of time and refrigerate it for up to 24 hours. Just cover it tightly. When ready to cook, shape the cakes and follow the frying instructions as usual. This makes meal prep especially convenient!

What are some good side dishes to serve with these cakes?

I love pairing them with simple green salads, sautéed greens like spinach or kale, or even roasted root vegetables. Their rich, savory flavor balances well with light, fresh sides that aren’t too heavy.

Can I bake these instead of frying?

Definitely! Baking is a great option if you want a lighter version. I bake them in a preheated 375°F oven for about 20-25 minutes, flipping halfway through. They won’t get quite as crispy as frying, but they’re still delicious and a little easier to manage for larger batches.

Conclusion

I truly hope you give this Corned Beef and Potato Cakes Recipe a try because it’s such a rewarding and delicious dish that feels like a celebration of simple ingredients done right. From the crispy edges to the tender, flavorful inside, every bite brings me joy and reminds me of cozy moments shared around the dinner table. Whether it’s a family meal or a casual gathering, these cakes are sure to become a new favorite in your recipe collection. Happy cooking!

Corned Beef and Potato Cakes Recipe

Why You'll Love This Corned Beef and Potato Cakes Recipe