Ingredients Beef Steak Cuts Irish Potato and Corned Beef Cakes Be the first to rate & review! This meaty version of Irish Boxty, classic potato pancakes, is the perfect use for leftover corned beef. By Ian Knauer Ian Knauer Instagram Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows "Diary of a Foodie" and "Adventures with Ruth." Knauer went on to create and host his own PBS series, "The Farm with Ian Knauer." Food & Wine's Editorial Guidelines Published on December 16, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Ian Knauer Active Time: 30 mins Total Time: 1 hr Yield: 12 Ingredients 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 Directions 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. 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. Form the batter into 1/3-cup-sized patties. 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. Rate it Print