Why You’ll Love This Recipe

If you love comforting, hearty meals, these Irish corned beef potato pancakes will quickly become a favorite. The combination of mashed potatoes and corned beef creates a savory, satisfying dish that works wonderfully as a main or a side. Plus, it’s a great way to transform leftovers into a brand-new meal. The pancakes are crispy on the outside, soft and fluffy inside, and they pair perfectly with sour cream, mustard, or apple sauce for a bit of extra flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6-7 large Yukon Gold potatoes
¾ cup whole milk
1.25 teaspoons salt (divided)
2 eggs
⅔ cup all-purpose flour
1 cup cooked corned beef (grated or shredded)
Freshly ground black pepper to taste
3 tablespoons fresh chives (chopped)

Directions

Preheat the oven to 200°F.
Chop five of the potatoes into large cubes. Boil in salted water until fork-tender (about 10-12 minutes).
Grate the remaining two potatoes, then drain excess liquid.
In a large bowl, mix grated potatoes, corned beef, chives, eggs, milk, flour, salt, and pepper.
Drain the boiled potatoes, mash with the remaining milk, and combine with the grated potato mixture.
Heat a skillet over medium heat, adding butter when the pan is hot. Spoon 1/3 cup of the batter per pancake into the pan and cook for 4-5 minutes per side until golden brown.
Keep pancakes warm in the oven while cooking the rest.
Serve with your choice of sour cream, Thousand Island dressing, apple sauce, mustard, or chives.

Servings and timing

Servings: 16 pancakes
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes

Variations

Vegetarian option: Omit the corned beef and replace it with sautéed mushrooms or spinach for a vegetarian version.
Spicy kick: Add finely chopped jalapeños or a dash of hot sauce to the batter for some heat.
Herbs and spices: Experiment with different herbs like parsley, thyme, or dill to change the flavor profile.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3-4 days. They can be reheated in a skillet over medium heat until warmed through or in the microwave. For a crispier texture, reheat in a skillet or oven.

FAQs

1. Can I make these pancakes ahead of time?

Yes, you can prepare the batter ahead of time and refrigerate it for up to 24 hours before cooking.

2. Can I freeze corned beef pancakes?

Yes, you can freeze these pancakes. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container. Reheat in the oven or skillet.

3. What is the best type of potato for this recipe?

Yukon Gold potatoes work best due to their creamy texture when mashed, but Russet potatoes can also be used.

4. How can I make the pancakes crispier?

To get extra crispy pancakes, make sure the skillet is hot enough before adding the batter, and don’t overcrowd the pan.

5. Can I use leftover mashed potatoes instead of boiling fresh ones?

Yes, leftover mashed potatoes will work well in this recipe. Just ensure they are not too wet, as this could affect the texture of the pancakes.

6. Can I make this recipe without eggs?

Eggs help bind the ingredients together, but you can try using a flax egg or a substitute if needed.

7. How long do these pancakes last in the fridge?

They last for about 3-4 days when stored in an airtight container in the fridge..

8. What should I serve with these pancakes?

These pancakes pair well with sour cream, mustard, apple sauce, or even a simple salad.

9. Can I make these pancakes without flour?

If you need a gluten-free version, you can substitute the flour with a gluten-free flour blend or potato flour.

Conclusion

Irish Corned Beef Potato Pancakes are a delicious, comforting meal that transforms leftovers into something special. Whether you’re using up extra corned beef or just looking for a savory, satisfying dish, these pancakes are sure to be a hit. Try them with your favorite toppings and enjoy the crispy, fluffy goodness!

Irish Corned Beef Potato Pancakes

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These Corned Beef Pancakes are a delicious and creative way to use up your St. Patty’s Day leftovers. With creamy mashed potatoes, corned beef, and a blend of eggs and flour, these pancakes offer a savory twist on traditional potato pancakes. Serve them with a side of sweet apple sauce and spicy mustard for an extra punch of flavor.

Author: Amy
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 16 potato pancakes
Category: Dessert
Cuisine: American

Instructions

Preheat the oven: Set the oven to 200°F (93°C) to keep the pancakes warm while cooking.
Cook the Potatoes:
- Chop 5 potatoes into large, evenly-sized cubes. Place in a large saucepan and cover with cold water by about 1 inch.
- Add a generous pinch of salt, bring to a boil, then lower the heat and simmer until the potatoes are fork-tender.
Grate the Remaining Potatoes:
- Grate the remaining 2 potatoes using the large holes of a box grater. Place the grated potatoes into a fine mesh strainer over a medium bowl, sprinkle with ¼ teaspoon salt, and let them drain to remove excess liquid. Set aside.
Prepare the Pancake Mixture:
- In a medium bowl, whisk the eggs, ½ cup of milk, flour, salt, and pepper.
- Add the chopped chives and grated corned beef, and stir until just combined.
Mash the Potatoes:
- Once the boiled potatoes are tender, drain them and return them to the pot.
- Add ¼ cup milk and mash until smooth.
Combine the Ingredients:
- Add the drained grated potatoes to the mashed potatoes and press the mixture through the strainer to remove as much liquid as possible.
- Add the egg and corned beef mixture to the mashed potatoes, gently stir to combine.
Cook the Pancakes:
- Heat a large skillet or griddle over medium heat. Test the pan by sprinkling water; if it bounces off, the pan is ready.
- Add 1-2 tablespoons of butter to coat the bottom of the pan.
- Use a 1/3 cup measuring cup to scoop the batter and drop it onto the skillet. Use a spatula to spread the batter into a ¼ inch thick pancake.
- Cook each pancake for about 4-5 minutes on each side, or until golden brown and cooked through.
Keep Warm:
- Transfer cooked pancakes to a baking sheet or cooling rack and place in the oven to keep warm while cooking the remaining pancakes.
Serve:
- Serve your Corned Beef Pancakes with sour cream, Thousand Island dressing, and fresh chives for extra flavor.

Notes

Serving Suggestions: Pair with a side of apple sauce or spicy mustard for an extra burst of flavor.
Storage: Store any leftovers in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispness.