I’ve been on a little bit of potato pancake kick, straight up potato pancake or a zucchini potato pancake… all delicious! So when it came to coming up with a way to use up the little bit of left over corned beef I went straight for the potato pancake idea! Turned out to be a great breakfast, nice and crispy and lots of flavor. Serve with some eggs cooked up to your preference for the perfect day after St Pattys Day breakfast! Oh, and keeping with the St Pattys Day thing, I of course had to add some spicy mustard on there as well!
1 heaping cup finely chopped corned beef (cooked)
1 russet potato
1 Tbsp grated onion
1 egg
3 Tbsp flour
vegetable oil, for cooking
Peel your potato and grate using a hand grater. Place the potato onto a clean dish towel and squeeze as much liquid out as you can. Do the same for the grate onion.
Place all the ingredients into a bowl and mix to combine.
Heat a saute pan with vegetable oil over medium heat. Scoop the mixture by the heaping Tbsp and place into the pan, press down lightly to make it an even thickness. Cook for 2-3 minutes per side until golden brown.
HAPPY EATS!
*this is my original recipe*
