St. Patty’s Day is this Friday. We may have celebrated over here at my house last week, but the leftovers keep on coming! Seriously, guys, it’s pretty incredible what you can make from just one slow cooked piece of beef. Anyway, after preparing these Reuben Twice Baked Potatoes, I realized I had a bunch of leftover scooped out potato guts to play with and some scraps of corned beef left that needed to be eaten asap (or given to the dog). Nothing goes to waste in my house, everything gets eaten.
What do you make when you have leftover mashed potatoes and meat?
Meaty potato pancakes, of course!
These potato pancakes make such an easy weeknight dinner and kids LOVE them! Bonus? I can almost guarantee that you have everything you need to make them already in your house- assuming, of course, that you have leftover meat and potatoes.
These can be eaten plain, with sour cream or even with apple sauce (my favorite!) And while I have never had a chance to freeze them, I can guess that they would freeze really well, too.
Anyway, guys, how was your weekend? Did you get any sunshine? On Saturday we went on the waterfall/wildflower hike I told you about on Friday and Oh my, it was so lovely. Octavian was quite the little hiker, too. Until he got tired… Photos coming tomorrow.
More St. Patrick’s Day Inspired Recipes:
Irish Corned Beef Potato Pancakes
Prep Time: 15 minutes | Cook Time: 1 hour +
Total Time: 1 hour 15 minutes +
Yield: 12-18 potato pancakes
Type: Irish, Main Dish, St. Patty’s Day, Beef
6-7 large Yukon Gold potatoes
3/4 cup whole milk (or unflavored milk of choice)
1 1/4 teaspoons salt, divided
2/3 cup all purpose flour
1 cup cooked corned beef, grated on a boxed grater or shredded and finely chopped
Freshly ground black pepper
3 tablespoons fresh chives, chopped
- Preheat oven to 200 degrees F.
- Chop all the potatoes except two into large cubes of about the same size. Place them in a large saucepan, generously season with salt and add cold water so potatoes are covered by approximately 1 inch. Bring to a boil over high heat, reducing heat to low and continuing to simmer until potatoes are fork tender (but not dissolving and saturated).
- Meanwhile, grate the remaining two potatoes on the large holes of a box grater. Transfer to a fine mesh strainer over a medium bowl and sprinkle with 1/4 teaspoon salt. Allow the potatoes to drain their liquid as the potatoes boil. Set aside.
- Prepare the remaining ingredients. Grate the corned beef and chop the fresh chives. In a medium mixing bowl whisk together the eggs, 1/2 cup milk, flour and salt + pepper. Add the chopped chives and corned beef and stir until just incorporated.
- When the boiling potatoes are ready, drain and return to the same pot. Add 1/4 cup milk and mash the potatoes until smooth. Use a rubber spatula (or your clean hands) and press the grated potatoes against the sides and bottom of the mesh strainer to remove as much liquid as possible. Transfer to the mashed potatoes and combine.
- To the mashed potatoes add the egg and corned beef mixture. Gently stir until evenly incorporated.
- Heat a large skillet or griddle over medium heat. When pan is hot enough (test this by sprinkling a drop or two of water on the skillet; it is bounces off, the pan is ready. If it evaporates instantly, it’s too hot). Add 1-2 tablespoons of butter to the skillet and swirl to completely coat the bottom. Fill a 1/3 cup measuring cup with batter and drop it onto your skillet, using a rubber spatula to gently spread out the batter so that each pancake is approximately 1/4 inch thick. Repeat this process filling your skillet (but leaving space between each pancake).
- Cook each pancake for approximately 4-5 minutes on each side, or until fully cooked and nicely golden brown. Transfer to a baking sheet or cooling rack to keep warm in the oven until remaining pancakes are ready.
- Serve with sour cream, Thousand Island dressing and fresh chives.