Corned Beef and Potato Cakes are crispy bites filled with juicy corned beef and mashed potatoes. They’re perfect as a snack or a side dish and are super easy to make!
You’ll love how golden and crunchy these cakes turn out. I always enjoy them with a dollop of sour cream. Trust me, these bites will make your taste buds dance! 😋
Key Ingredients & Substitutions
Potatoes: Use any starchy potatoes like Russets or Yukon Golds for best results. They mash up nicely and yield a fluffy texture. If you’re in a rush, you can use pre-made mashed potatoes!
Corned Beef: Canned corned beef is convenient, but if you have leftover corned beef from a meal, that’s perfect! Alternatively, you could use cooked shredded beef or ham for a different flavor.
Onion: Yellow onions are ideal for this dish, adding a subtle sweetness. If you want a milder taste, consider using green onions instead or skip it entirely if you’re sensitive to onions.
Chives: Fresh chives are fantastic for flavor and garnish. If you don’t have any, finely chopped parsley can work too! Dried chives can substitute in a pinch, but fresh is always best.
Dipping Sauce: If you prefer a lighter dip, Greek yogurt can substitute sour cream. You can also add a splash of lemon juice for brightness!
How Do I Ensure My Cakes Hold Together When Cooking?
The key to keeping your potato cakes intact is mixing the ingredients well without overdoing it. The right balance of potato, corned beef, and egg is crucial. If the mixture feels too wet, you should add more flour, one tablespoon at a time, until it binds well.
- After shaping each cake, dust them lightly with flour. This helps them form a crust when cooking.
- Fry the cakes at medium heat. Too high can burn the outside while leaving the inside cold.
- Don’t overcrowd the pan; this can cause the temperature to drop, leading to soggy cakes.
How to Make Corned Beef and Potato Cakes
Ingredients You’ll Need:
For the Corned Beef and Potato Cakes:
- 3 cups cooked potatoes, mashed (about 4 medium potatoes)
- 1 cup canned or cooked corned beef, finely chopped or shredded
- 1 small onion, finely chopped
- 1/4 cup fresh chives or green onions, chopped (plus extra for garnish)
- 1 egg, lightly beaten
- 1/4 cup all-purpose flour (plus extra for dusting)
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste; corned beef is usually salty)
- 2 tbsp butter or oil (for frying)
For the Dipping Sauce (optional):
- 1/2 cup sour cream or plain yogurt
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard or prepared horseradish
- 1 tbsp chopped chives
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time and around 15-20 minutes of cooking. You’ll be making a delicious treat in about 40 minutes total!
Step-by-Step Instructions:
1. Prepare the Mixture:
In a large mixing bowl, combine the mashed potatoes, chopped corned beef, finely chopped onion, and chopped chives. Stir everything together until well mixed.
2. Add the Binding Ingredients:
Next, add the beaten egg, flour, salt, and black pepper to the bowl. Mix well until all ingredients are combined and the mixture can hold together. If it feels too wet, just sprinkle in a little more flour until you achieve the right consistency.
3. Shape the Cakes:
Using your hands, form the mixture into small patties or cakes, about the size of your palm. Lightly dust each cake with flour on both sides. This helps create a nice crust when frying!
4. Heat the Pan:
In a large frying pan, heat the butter or oil over medium heat until it’s hot but not smoking.
5. Fry the Cakes:
Carefully place the cakes into the hot pan. Fry them for about 4-5 minutes on each side, or until they turn a lovely golden brown and are crispy outside.
6. Drain Excess Oil:
Once they’re cooked, transfer the cakes to a paper towel-lined plate to let any excess oil drain off.
7. Make the Dipping Sauce (Optional):
In a small bowl, combine the sour cream, mayonnaise, Dijon mustard or horseradish, chopped chives, salt, and pepper. Mix until smooth. This adds a yummy touch!
8. Serve and Enjoy:
Serve the warm Corned Beef and Potato Cakes, garnished with extra chopped chives, and enjoy with the delicious dipping sauce if you made it!
Enjoy your hearty and flavorful Corned Beef and Potato Cakes!
Can I Use Leftover Potatoes for This Recipe?
Absolutely! Leftover mashed potatoes work perfectly for this recipe. Just ensure they’re not overly seasoned, as corned beef can be quite salty.
Can I Freeze the Corned Beef and Potato Cakes?
Yes, you can! Once cooked and cooled, place them in an airtight container or freezer bag. They can be frozen for up to 3 months. Reheat from frozen in the oven or frying pan until heated through.
What’s a Good Substitute for Corned Beef?
If you don’t have corned beef, cooked shredded chicken or ham can be used as alternative proteins. They will give a different flavor, but it will still be delicious!
Can I Make These Cakes Vegetarian?
Sure! Simply omit the corned beef and add more vegetables like grated zucchini, carrots, or even some cheese for extra flavor and texture!