• About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Beef + Pork » Irish Corned Beef Potato Pancakes

Irish Corned Beef Potato Pancakes

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
March 13, 2017
4.75 from 12 votes


Last Updated June 13, 2020 | 0 Comments

This post may contain affiliate links. Read my disclosure policy.

502 shares
jump to recipe

A Fun twist on simple potato pancakes, these Irish Corned Beef Potato Pancakes are the perfect way to use up all your St. Paddy’s Day leftovers.

Irish Corned Beef Potato Pancakes stacked up on plate

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 applesauce (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:

Corned Beef, Potato and Egg Hash
Classic Reuben Sandwich
Reuben Twice Baked Potatoes

stack of Irish Corned Beef Potato Pancakes on plate

close up image of 6 stacked Irish Corned Beef Potato Pancakes

 

overage image of Irish Corned Beef Potato Pancakes on white plate

Irish Corned Beef Potato Pancakes

Irish Corned Beef Potato Pancakes

4.75 from 12 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
A Fun twist on simple potato pancakes, these Irish Corned Beef Potato Pancakes are the perfect way to use up all your St. Paddy's Day leftovers.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine American, Irish
Servings 16 potato pancakes
Calories 84 kcal

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
Prevent your screen from going dark

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

Calories: 84kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Cholesterol: 25mg | Sodium: 286mg | Potassium: 312mg | Fiber: 1g | Vitamin A: 75IU | Vitamin C: 9.5mg | Calcium: 36mg | Iron: 2.5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Beef Potato Pancakes, Irish potato pancakes
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

502 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
  • Skillet filled with fully cooked mahi mahi fillets cooked in a lemon butter sauce and garnished with fresh parsley. Easy Mahi Mahi Recipe with Lemon Garlic Sauce
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure