Irish Potato and Corned Beef Cakes

This meaty version of Irish Boxty, classic potato pancakes, is the perfect use for leftover corned beef.

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  • Servings: 12

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  • 2 pounds potatoes
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 1/4 cup whole milk
  • 1 large egg
  • 1 cup shredded, cooked corned beef
  • 3 tablespoons unsalted butter

How to make this recipe

  1. Peel half the potatoes. Cut the peeled potatoes into 1-inch pieces. In a medium saucepan, cover half the potatoes with salted water and bring to a simmer. Cook until the potatoes are tender, about 15 minutes. Drain the cooked potatoes and force through a ricer into a bowl.

  2. Peel the remaining potatoes and grate with a box grater. Wrap the grated potatoes in a kitchen towel and squeeze as much liquid from them as you can. Transfer the grated potatoes to the bowl. Stir in the flour, milk, egg, 3/4 teaspoon salt, 1/2 teaspoon pepper and corned beef.

  3. Form the batter into 1/3-cup-sized patties.

  4. In a large heavy skillet, heat half the butter over medium heat until hot, then cook the patties in batches, turning occasionally, until golden, about 8 minutes per batch. Cook the remaining patties in the remaining butter. Serve.

Contributed By Photo © Ian Knauer Published August 2014

1045087 recipes/irish-potato-and-corned-beef-cakes 2015-12-16T23:38:44+00:00 Ian Knauer irish|weeknight-dinner|web-exclusive|fall|winter august-2014 recipes,irish-potato-and-corned-beef-cakes 1045087

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