Savory mashed potato pancakes are crispy outside and soft inside, and an excellent way to turn last night's leftovers into a tasty breakfast, brunch, or easy weeknight dinner. Flexible, adaptable recipe. Recipe details how to make corned beef potato pancakes.
4ouncesleftover corned beefor ham, chicken, turkey, ground beef, etc.; cubed ⅛-¼ inch
Instructions
Prep Diced Meat
Heat a small skillet over medium-high heat. When the skillet is hot, add the diced corned beef.Substitutions:If you use very lean meat in place of the corned beef, add a teaspoon or two of oil to the pan before adding the diced meat.
Stirring frequently, fry diced meat as you would chopped bacon; until the sides are brown and crispy.
Make Batter
In a medium mixing bowl, whisk the egg and then stir in the mashed potatoes and grated onion. Sprinkle the flour over the top of the potato mixture, and stir to mix thoroughly.
Add the fried corned beef to the mashed potato batter and mix to incorporate it evenly.
People make mashed potatoes differently, and this can affect how the batter turns out. Batter should be the consistency of thick, but pourable, pancake batter. If the batter seems too thin: Add flour to the batter 1 tablespoon at a time, until the batter reaches the desire consistency.If the batter seems too thick: Add water or milk to the batter 1 tablespoon at a time, until the batter reaches the desire consistency.
Fry Potato Pancakes
Preheat griddle to 325°F | 162°C, or heat a heavy skillet over medium heat.
When the griddle or skillet is hot, oil the surface as you would for pancakes and pour ¼ cup batter onto the hot surface. Brown on both sides.
Serve potato pancakes with sour cream or applesauce on the side.
Notes
In this recipe, we detail how to make corned beef potato pancakes, and the ingredient list and images reflect this. However, the basic recipe and process is the same no matter what protein you choose to add.Corned beef potato pancakes are particularly delicious with a drizzle of Russian dressing.