Description
Discover the comforting crunch of corned beef potato pancakes, a delightful fusion of savory Irish corned beef and golden crispy potatoes. Perfect for brunch or a hearty snack, these pancakes bring together rich flavors and a satisfying texture that will wow your taste buds.
Ingredients
Scale
- ½ (12 ounce) can corned beef, broken into very small chunks
- 3 medium potatoes, shredded
- 2 green onions, chopped
- 1 large egg
- salt and pepper to taste
- ¼ cup vegetable oil
Instructions
- Shred the potatoes and squeeze out excess moisture.
- In a bowl, combine shredded potatoes, chopped green onions, egg, salt, and pepper.
- Fold in the diced corned beef and mix gently.
- Heat vegetable oil in a skillet over medium heat.
- Drop spoonfuls of the mixture into the skillet, flatten slightly, and cook until golden brown on both sides.
- Transfer to a paper towel-lined plate and serve hot.
Notes
For a lighter version, use olive oil instead of vegetable oil. Substitute sweet potatoes for a sweeter twist. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a skillet to retain crispness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: B
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (about 1/4 cup)
- Calories: 210
- Sugar: 2g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
Keywords: corned beef, potato pancakes, brunch, comfort food