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Corned Beef and Potato Cakes Recipe

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4 from 10 reviews

These Corned Beef and Potato Cakes are a delightful twist on traditional potato cakes, combining tender riced and shredded potatoes with savory corned beef. Crispy on the outside and soft inside, they make a perfect comforting meal or appetizer, served with optional Russian dressing or creamy horseradish sauce.

Ingredients

Potatoes

  • 2 pounds russet potatoes, divided

Dry Ingredients

  • 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

Wet Ingredients

  • 1 large egg, lightly beaten
  • 1/4 cup buttermilk

Main Protein

  • 8 ounces corned beef, cut or shredded into 1/4-inch pieces
  • 1/4 cup thinly sliced scallions

Cooking Fat & Garnishes

  • 3 tablespoons unsalted butter (or a mixture of butter and vegetable oil)
  • Chopped fresh parsley, for garnish

Serving Suggestions (Optional)

  • Russian Dressing, for serving
  • Creamy Horseradish Sauce, for serving

Instructions

  1. Boil Potatoes: Peel 1 pound of potatoes and cut into 1 to 1-1/2 inch chunks. Place in a medium pot, cover with water by 2 inches, add 1 teaspoon kosher salt, bring to a boil over medium-high heat, then reduce to a simmer and cook until fork tender, about 10-15 minutes.
  2. Drain and Dry Potatoes: Drain the boiled potatoes well. To evaporate excess moisture, place the colander over the warm pot with the stove off and let sit for 5-10 minutes.
  3. Rice Potatoes: Use a potato ricer to rice the drained potatoes into a large bowl or mash thoroughly with a handheld masher.
  4. Shred Remaining Potatoes: Peel the remaining 1 pound of potatoes and shred them using the large holes on a box grater. Place shredded potatoes in a clean kitchen towel and squeeze firmly to remove excess water.
  5. Combine Potatoes and Seasonings: Add shredded potatoes to the riced potatoes bowl. Stir in 1/3 cup flour, onion powder, garlic powder, kosher salt, and freshly ground black pepper to the mixture.
  6. Add Wet Ingredients and Corned Beef: Stir in the beaten egg and buttermilk until thoroughly combined. Fold in the corned beef pieces and sliced scallions evenly.
  7. Heat Pan and Form Cakes: In a 10 to 12-inch nonstick frying pan, melt 1 to 1-1/2 tablespoons butter (or a butter and oil mixture) over medium heat until foaming subsides. Using a measuring cup or cookie scoop, drop 1/3 to 1/4 cup of the potato mixture per cake and flatten to about 1/2 inch thickness and 2-1/2 to 3 inches diameter.
  8. Cook Cakes: Reduce heat to medium-low. Cook the cakes for approximately 5 minutes per side, until golden brown and the shredded potatoes are tender. Repeat for remaining batter, adding more butter or oil as needed.
  9. Serve: Garnish the cakes with chopped fresh parsley and serve hot and crispy alongside optional Russian dressing and/or creamy horseradish sauce.

Notes

  • Using both riced and shredded potatoes gives the cakes a crispy exterior and tender interior texture.
  • Adjust salt based on the saltiness of your corned beef to avoid oversalting.
  • For best results, remove as much moisture as possible from shredded potatoes to prevent soggy cakes.
  • You can substitute buttermilk with whole milk plus 1 teaspoon lemon juice or vinegar if needed.
  • Ensure the pan is not too hot to avoid burning the cakes before they cook through.
  • These cakes can be reheated in a skillet or oven to restore crispiness.

Find it online: https://cozyplatter.com/corned-beef-and-potato-cakes-recipe/