Crispy Corned Beef Potato Cakes
Crispy Corned Beef Potato Cakes deliver golden edges and a tender, fluffy middle, with salty corned beef and fresh green onion in every bite. The balance of rich meat and lightly seasoned potatoes makes them especially satisfying for breakfast or brunch, with or without eggs. Serve hot from the skillet when you’re craving something hearty and comforting.
- Prep15 mins
- Cook30 mins
- Serves4
- DifficultyEasy
- 1
Put the corned beef in a large bowl with the potatoes, green onions, and egg; season with salt and pepper. Shape the mixture into balls the size of a golf ball.
- 2
Heat the oil in a large skillet over medium heat. Add a few potato balls at a time to the hot skillet. Press the balls flat with a spatula and fry until crisp and golden brown, about 7 minutes per side. Transfer to a plate lined with paper towels. Repeat to cook the remaining pancakes.
- Calories 374.1 kcal Moderate
- Protein 15.55 g Good Source
- Carbs 33.29 g Moderate
- Total Fat 21.22 g High
- Saturated Fat 5.55 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 92.53 mg High
- Sodium 1124.62 mg High
- Fiber 2.7 g Low Source
- Sugar 0.82 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 121.56 mg Low Source
- Iron 2.74 mg Moderate
- Potassium 719.1 mg Moderate
- Vitamin A 13.99 mcg_rae Low Source
- Vitamin C 0.08 mg Low Source
- Vitamin D 0.47 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Onions 🧅