These Corned Beef Pancakes – a creative way to make the most of those St. Patty’s Day leftovers – are made with creamy mashed potatoes, leftover corned beef, milk, and eggs. A yummy twist on traditional German potato pancakes, enjoy these corned beef pancakes with a side of sweet apple sauce and spicy mustard.
Why You’ll Love Corned Beef Pancakes
Growing up, celebrating St. Patrick’s Day always involved my dad making the traditional feast of corned beef, cabbage, and creamy mashed potatoes. The name “corned beef” originates from the name of large-grain rock salt, called “corns,” used for curing meat before refrigeration was available. In earlier times, corned beef was made in bulk and stored in barrels, making it a popular unspoilable food staple for families, sailors, and travelers alike.
To prepare tender and flavorful corned beef in modern times, the most affordable cuts of meat, like beef brisket, are still brined with salt, water, and a blend of spices such as peppercorns, cloves, and bay leaves. As someone who enjoys serving generous portions to my family, I appreciate recipes like this one that make use of leftovers and turn them into another delectable meal. This recipe is ideal for meat and potato lovers, satisfying all those cravings for a warm and comforting lunch or dinner.
How to Make Corned Beef Pancakes
- Preheat the oven to 200 degrees F.
- Set aside two potatoes, and boil the remaining potatoes after chopping them into large cubes.
- While the chopped potatoes are boiling until tender, grate the whole potatoes and drain the excess liquid.
- Mix the grated potatoes, corned beef, chives, eggs, milk, flour, salt, and pepper in a bowl.
- Drain the boiled potatoes and mash them with the milk. Add the grated potato mixture to the mashed potatoes and mix well.
- Heat a large skillet or griddle and add the butter when a drop of water bounces off the surface. Use 1/3 cup of batter per pancake, cooking for 4-5 minutes per side until golden brown.
- Keep finished pancakes warm in the preheated oven.
- Serve with sour cream, Thousand Island dressing, apple sauce, mustard, or fresh chives.
Leftovers and Storage
Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days. Leftovers may be served cold or reheated in the microwave or in a hot skillet until warmed through.
More Delicious Potato Recipes
- Hashbrown Casserole
- Easy Creamy Potato Salad Recipe
- Potato Skins
- Potato Soup Recipe
- Cheesy Potatoes Au Gratin Recipe
If you try making this Corned Beef Pancakes Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Corned Beef Pancakes Recipe
Ingredients
- 6-7 large yukon gold potatoes
- ¾ cup whole milk - (or unflavored milk of choice)
- 1.25 teaspoon salt - divid
- 2 eggs
- ⅔ cup all purpose flour
- 1 cup cooked corn beef - grated on a boxed grater or shredded and finely chopped
- freshly ground black pepper
- 3 tablespoon fresh chives - chopped
Instructions
- 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.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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