These corned beef and potato cakes are a tasty way to use leftover corned beef! They’re crispy on the outside and soft inside, making them hard to resist.
Just picture this: you take a bite, and the flavors of tangy beef and buttery potatoes dance together. I love them with a dollop of sour cream on top—it’s a win-win for me!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes are great for this dish due to their creamy texture. If you have gold potatoes, feel free to use them too. If you’re in a pinch, instant mashed potatoes can work, but the texture might differ a bit.
Corned Beef: This recipe is traditionally made with canned or cooked corned beef. If you’re looking for a healthier option, you can use shredded turkey or chicken. Vegetarian options could include mashed beans or a veggie meat substitute as well!
Onions: Red or yellow onions both add a nice flavor. Yellow onions have a sweeter taste, while red onions can add a bit of bite. Use scallions or shallots if you prefer a milder onion taste.
Parsley: Fresh parsley adds a pop of color and flavor. If you don’t have any, chopped green onions or cilantro can also work well. Dried parsley can be used in a pinch, but fresh is always best for flavor.
Egg: The egg holds the mixture together. Vegans can use a flaxseed egg (1 tbsp of ground flaxseed mixed with 2.5 tbsp of water) as an alternative binding agent.
How Do You Get the Perfect Crispy Texture?
Achieving that crispy outer layer is key to delicious potato cakes. Here are some tips:
- Lightly dust the cakes with flour before frying. This not only prevents sticking but also promotes browning.
- Use enough oil or butter in the pan, but not too much. You want a shallow fry effect, not deep frying.
- Make sure the oil is hot enough before you add the cakes. A good test is to drop a small piece of the mixture into the oil—if it sizzles, it’s ready!
- Don’t overcrowd the skillet. Fry in batches if necessary to ensure even cooking.
Letting the cakes drain on paper towels after frying will also help keep them crispy. Enjoy those crunchy edges!
How to Make Corned Beef and Potato Cakes
Ingredients You’ll Need:
For the Cakes:
- 2 cups cooked and mashed potatoes (preferably Yukon Gold or Russet)
- 1 cup canned or cooked corned beef, finely chopped or shredded
- 1/2 cup onion, finely chopped (red or yellow)
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour (plus extra for dusting)
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust as corned beef can be salty)
- 2 tbsp vegetable oil or butter (for frying)
- Optional: 1/4 tsp garlic powder or mustard powder for a flavor boost
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 10-15 minutes for cooking. You’ll have delicious Corned Beef and Potato Cakes ready to enjoy in about 30 minutes!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, start by combining the mashed potatoes, chopped corned beef, finely chopped onion, and fresh parsley. Give everything a good stir to mix the ingredients together.
2. Adding Binders and Seasonings:
Next, add the beaten egg, flour, salt, black pepper, and if you like, the optional garlic or mustard powder. Mix everything thoroughly until it’s well-combined. You want the mixture to be firm enough to shape into patties. If it feels too wet, sprinkle in a little more flour until it’s just right.
3. Shaping the Cakes:
Now it’s time to form the cakes! Divide the mixture into 6-8 equal portions. Roll each portion into a ball and then flatten it to create a round cake, about 3-4 inches in diameter. Lightly dust each side with flour to help with browning and prevent sticking.
4. Frying the Cakes:
In a large skillet, heat the vegetable oil or butter over medium heat. Once the oil is hot, carefully place the cakes in the skillet. Cook them for about 4-5 minutes on each side, or until they turn golden brown and crispy. Make sure not to crowd the skillet so each cake can cook evenly.
5. Draining and Serving:
Once they’re cooked, remove the cakes from the skillet and let them drain on paper towels to get rid of any excess oil. Before serving, garnish with additional fresh parsley for a nice touch.
These Corned Beef and Potato Cakes taste best warm, and they go great with mustard, sour cream, or your favorite dipping sauce. Enjoy your delicious creation!
Can I Use Leftover Mashed Potatoes for This Recipe?
Absolutely! Leftover mashed potatoes work perfectly and make this dish even easier to prepare. Just make sure they aren’t overly seasoned, as you can adjust the salt in the recipe accordingly.
How Do I Make These Cakes Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend you choose is suitable for baking, and the amount needed should be similar to regular flour. You might need to adjust for texture depending on the blend.
Can I Freeze Leftover Cakes?
Yes, you can freeze these cakes! Allow them to cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm them in a skillet or oven until heated through.
What Other Additions Can I Include in the Mixture?
Feel free to get creative! Chopped bell peppers, shredded cheese, or even some cooked vegetables like spinach or kale can add flavor and nutrition to your cakes. Just make sure not to add too much liquid to keep the mixture firm enough to shape.