Irish Potato and Corned Beef Cakes

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

Irish Potato and Corned Beef Cakes
Photo: © Ian Knauer
Active Time:
30 mins
Total Time:
1 hr


  • 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


  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.

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