Golden Corned Beef Potato Fritters

Transform your leftovers into something truly unforgettable with these irresistible Corned Beef and Potato Cakes! Inspired by the beloved Irish boxty, this recipe elevates traditional ingredients into crispy, savory potato pancakes that are perfect any time of year. Combining the creamy texture of mashed potatoes with the delightful crispness of shredded raw potatoes, these cakes are generously mixed with tender pieces of seasoned corned beef and pan-fried to golden perfection in rich butter. Whether it’s after St. Patrick’s Day or simply when you’re craving a taste of home-cooked comfort, these flavorful and hearty potato cakes are guaranteed to be a hit with family and friends.

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Why These Corned Beef and Potato Cakes Will Become a Family Favorite

In our household, a hearty corned beef dinner is always a highlight, regardless of how it’s prepared – be it our speedy Instant Pot Corned Beef and Cabbage, the slow-cooked perfection of Slow Cooker Corned Beef, or the rich flavors of Beer Braised Corned Beef. But truthfully, as much as we relish the main meal, we often find ourselves just as excited for the delicious leftovers! It’s why I consistently prepare a generous brisket, ensuring we have plenty for several days of creative culinary endeavors, and these potato cakes are always at the top of the list.

Over recent years, these Corned Beef and Potato Cakes have quickly cemented their place as a cherished post-St. Patrick’s Day tradition. The initial spark of inspiration came from a charming paperback, “Irish Pub Food” (Publications International, 2019), which I stumbled upon at a local grocery store. Since then, I’ve lovingly refined the recipe, introducing additional seasonings and making thoughtful ingredient swaps to perfectly align with our family’s tastes. The result is a dish that truly embodies comfort and flavor, becoming a staple we look forward to.

Each cake offers a delightful textural contrast: a wonderfully crispy, buttery exterior yielding to a tender, savory interior. They are incredibly versatile, fitting perfectly into any meal of the day – from a satisfying breakfast to an elegant appetizer or a comforting dinner. Simple to prepare, adaptable to your pantry, and deeply satisfying, these corned beef potato cakes are a culinary gem you’ll want to revisit again and again.

Seeking more delightful ways to utilize your leftover corned beef? Explore our recipes for classic Reuben Sandwiches, hearty Corned Beef Hash and Eggs, and satisfying Corned Beef Sandwiches with Cole Slaw.

The Irish Heritage: A Nod to Traditional Boxty

Our Corned Beef and Potato Cakes draw significant inspiration from “boxty,” a beloved traditional Irish potato pancake. Boxty, in its most authentic form, famously combines two types of potatoes: finely grated raw potato and smooth mashed potato. This unique combination is what gives boxty its characteristic texture – a hearty, slightly chewy interior with perfectly crispy edges when pan-fried. The name itself, “boxty,” is thought to come from the Irish phrase “bac staí,” meaning “poor-house bread,” reflecting its humble origins as a staple food in times when potatoes were plentiful and inexpensive.

By incorporating both riced (mashed) and shredded raw potatoes, our recipe pays homage to this ingenious Irish method. The mashed potatoes contribute a creamy, comforting base, creating a tender crumb that melts in your mouth. Meanwhile, the shredded raw potatoes are crucial for ensuring those coveted crispy bits and a delightful chewiness that distinguishes these cakes from ordinary potato pancakes. This dual-potato approach is key to achieving the perfect balance of texture and flavor, making each bite a rich and engaging experience that connects to centuries of resourceful and delicious Irish culinary tradition. It’s not merely a way to use leftovers; it’s a celebration of a clever and delicious cooking technique passed down through generations, reimagined for modern enjoyment.

Essential Ingredients for Irresistible Corned Beef Potato Cakes

Crafting these delicious corned beef and potato cakes requires a thoughtful selection of ingredients. Each component plays a crucial role in building the unique flavor and texture profile that makes this dish so special. Here’s a closer look at what you’ll need to gather:

• Russet Potatoes: These starchy potatoes are unequivocally the best choice for this recipe. Their high starch content ensures a light, fluffy mash when boiled and a superb crispness when grated raw. You’ll divide them: half will be boiled and then ‘riced’ or mashed to provide a creamy foundation, while the other half will be finely shredded raw, contributing the distinct texture and crispy edges reminiscent of traditional boxty.
• All-Purpose Flour: A small but essential amount of all-purpose flour acts as a crucial binder. It helps to hold the potato cakes together during the frying process, ensuring they maintain their shape and develop a beautiful, stable golden crust without crumbling.
• Egg: Lightly beaten, the egg serves as another vital binding agent, adding both structure and a touch of richness to the potato mixture. It helps emulsify the ingredients, contributing to a cohesive batter that fries up perfectly.
• Buttermilk (or Whole Milk/Half-and-Half): I highly recommend using buttermilk for its subtle tanginess and slight acidity, which beautifully complements and brightens the rich, savory flavor of corned beef. You can opt for either low-fat or whole buttermilk. If buttermilk isn’t readily available, whole milk or half-and-half are suitable substitutes, though they will yield a slightly milder flavor profile.
• Onion Powder and Garlic Powder: These aromatic spices are fundamental for building a deep, savory foundation of flavor. They infuse the cakes with a gentle sweetness and a layer of umami depth, enhancing the overall taste without overpowering the star ingredient, the corned beef.
• Cooked Corned Beef: This is, naturally, the star of our show! It’s imperative to trim any excess fat from the cooked meat and discard it. Then, carefully cut or shred the corned beef into small, uniform 1/4-inch pieces. The consistency in size is important for even distribution and a pleasant texture in every bite of the finished cakes.
• Scallions (Green Onions): Providing a mild, fresh onion flavor, scallions add a vibrant touch and a hint of sharp freshness that brilliantly cuts through and brightens the savory profile of the cakes. Ensure you use both the white and green parts, thinly sliced, for maximum impact and a lovely visual appeal.
• Kosher Salt and Freshly Ground Black Pepper: Precise seasoning is paramount for a truly delicious dish. The amount of salt you add will largely depend on the inherent saltiness of your cooked corned beef, so it’s always best to start with a conservative amount (e.g., a teaspoonful) and adjust to your taste after mixing. Freshly ground black pepper adds a pungent warmth and depth.
• Unsalted Butter and/or Vegetable Oil: For pan-frying, a good quality fat is absolutely key to achieving that desirable crispy, golden-brown crust and infusing the cakes with rich flavor. Using all butter offers unparalleled richness, while a combination of butter and a neutral vegetable oil (like canola or grapeseed) provides a higher smoke point, allowing for excellent browning without the risk of the butter burning too quickly.

How to Create Perfect Corned Beef and Potato Cakes

Making these flavorful cakes is a straightforward process, but paying attention to a few key steps will ensure truly exceptional results. Follow these instructions carefully for crispy, tender, and savory potato cakes every time.

Step 1: Expert Potato Preparation

Begin by taking half (approximately 1 pound) of your peeled and thoroughly cleaned Russet potatoes. Cut these into uniform 1 to 1-1/2 inch chunks to ensure even cooking. Place them in a medium pot, covering them generously with water by about 2 inches, and add a good pinch of kosher salt to season the potatoes from within. Bring the water to a rolling boil over medium-high heat, then reduce the heat and let the potatoes simmer gently until they are perfectly fork-tender, which typically takes between 10-15 minutes. Once cooked, it is absolutely crucial to drain the potatoes exceptionally well. A professional tip for minimizing moisture: after draining, return the colander of hot potatoes back over the empty, still-warm pot (with the stove turned off). Let them sit for an additional 5-10 minutes. This allows any residual moisture to evaporate, which is paramount for achieving a non-watery batter that will crisp up beautifully.

Next, pass these well-drained, boiled potatoes through a potato ricer directly into a large mixing bowl. A ricer creates an incredibly smooth, lump-free texture that contributes significantly to the creamy element of our cakes. If you don’t own a ricer, you can certainly mash the potatoes thoroughly by hand with a sturdy potato masher, aiming for as smooth a consistency as possible. You should end up with approximately 2 cups of fluffy mashed potatoes.

For the remaining 1 pound of potatoes, peel them and grate them on the large holes of a box grater. This yields the raw shredded potato component, which is vital for the boxty-inspired texture. It is absolutely essential to remove as much liquid as possible from these grated potatoes. Transfer the shredded potatoes to the center of a clean, sturdy kitchen towel or a double layer of cheesecloth, then firmly squeeze and wring out all the excess moisture. Discard the liquid that drains out. This step is critical for preventing a soggy batter and ensuring your cakes crisp up beautifully when fried. You should be left with about 2-1/4 cups of well-drained, relatively dry grated potatoes.

Step 2: Crafting the Flavorful Potato Pancake Batter

Once your potatoes are meticulously prepped, combine the well-drained shredded potatoes with the riced (or thoroughly mashed) potatoes in the large mixing bowl. Sprinkle in the all-purpose flour, onion powder, and garlic powder, along with a starting amount of kosher salt and freshly ground black pepper. Mix these dry ingredients gently to combine them thoroughly, ensuring an even distribution throughout the potatoes. This step establishes the base flavor profile.

Next, pour in the buttermilk (or your chosen milk substitute) and the lightly beaten egg. Stir everything together until just combined, being careful not to overmix, as this can lead to a tougher texture in the finished cakes. Overmixing develops gluten in the flour and can make the potatoes gluey. Finally, gently fold in the thinly sliced scallions and the bite-sized pieces of cooked corned beef until they are evenly distributed throughout the potato mixture. The resulting batter should have a creamy, cohesive texture that is easy to scoop, yet it should never appear watery. If it seems too loose or wet, you can add an extra tablespoon or two of flour; if it’s too stiff and dry, a small splash more buttermilk can help achieve the ideal scoopable consistency. This balance is key to perfectly formed and cooked cakes.

Step 3: Pan-Frying for Golden, Crispy Excellence

For the best possible results, use a large, heavy-bottomed frying pan – a 10-12 inch nonstick or well-seasoned cast iron skillet is ideal for even heat distribution and superior browning. Melt about 1 to 1-1/2 tablespoons of unsalted butter (or a strategic combination of butter and vegetable oil for a higher smoke point, which helps prevent burning) over medium heat. You’ll know the pan is ready when the butter is foaming and just beginning to turn a light golden color. It’s crucial to work in small batches to avoid crowding the pan, which is absolutely essential for achieving those coveted crispy edges and ensuring even, consistent browning on all your potato cakes.

Using a 1/4 to 1/3 cup measuring scoop or a #14 ice cream scoop for consistent portioning, drop spoonfuls of the potato and corned beef mixture directly into the preheated pan. Ensure there is enough space between each cake – they should not be touching, as this can steam them instead of frying. Typically, you can comfortably fit about 4 cakes in a 10-inch frying pan or 5 in a 12-inch pan per batch without overcrowding.

Gently use the back of your scoop or a flat spatula to flatten each potato cake to about a half-inch thickness and roughly 2-1/2 to 3 inches in diameter. Once shaped, immediately lower the heat to medium-low. This slower cooking temperature is key; resist the urge to crank up the heat to speed things along. These cakes, unlike thin breakfast pancakes, contain raw shredded potatoes that require sufficient time to cook through and become tender inside, while simultaneously allowing the exterior to develop a deep, rich golden crust. Fry the cakes for approximately 5 minutes per side, or until they are beautifully golden brown and crispy on both sides, and the raw potato within is fully tender.

Repeat this process with the remaining potato mixture, melting additional butter or oil into the pan as needed for each new batch. For optimal enjoyment, Corned Beef and Potato Cakes are undeniably best served immediately, straight from the pan, while they are still piping hot and wonderfully crispy. If you need to keep earlier batches warm while finishing the rest, place the fried cakes on a wire rack set over a rimmed baking sheet in a 250°F (120°C) oven. The wire rack is crucial here as it allows for essential air circulation around the cakes, preventing the bottoms from becoming soggy and maintaining their delightful crispness.

Versatile Serving Suggestions for Your Corned Beef Potato Cakes

These delightful Corned Beef and Potato Cakes offer a myriad of serving possibilities, making them incredibly versatile for almost any occasion or mealtime. Their rich, savory profile makes them adaptable from morning to night, ensuring they’ll never be relegated to just one role in your culinary repertoire.

For a hearty and satisfying start to your day, enjoy them alongside classic breakfast staples like perfectly fried or fluffy scrambled eggs. They also make an excellent and unique appetizer, perfect for entertaining guests at a casual gathering or a more formal brunch. Alternatively, they can stand alone as a satisfying light lunch or dinner when paired with the right accompaniments, making them a true culinary chameleon.

While delicious and flavorful on their own, these cakes truly shine when paired with a complementary dipping sauce. For an impressive appetizer spread or a more elaborate meal, I love presenting them with small bowls of both Creamy Horseradish Sauce and Homemade Russian Dressing. This allows guests (or family members) to choose their favorite flavor enhancer: the piquant, zesty horseradish sauce expertly cuts through the richness of the corned beef, while the creamy Russian dressing adds a delightful tangy sweetness that complements the savory notes beautifully.

If you’re serving these corned beef potato cakes as a main meal, consider adding a fresh, crisp side salad to provide a welcome balance to the richness of the cakes. A simple garden salad featuring crisp mixed greens, cool cucumber slices, sweet cherry tomatoes, and perhaps some grated or chopped hard-boiled egg (which tastes absolutely fantastic with a drizzle of that Russian dressing!) provides a refreshing contrast and completes the meal beautifully. A final sprinkle of fresh chopped parsley over the cakes just before serving adds a lovely touch of vibrant color and an extra layer of freshness.

Recipe FAQs and Pro Tips for Corned Beef Potato Cakes

Q: My batter seems too watery, or too thick. How can I fix this?

A: Batter consistency is paramount for achieving perfect potato cakes. If your batter is too watery, a few common factors could be at play: a) you might not have squeezed enough liquid from the shredded raw potatoes, b) the boiled potatoes may have retained too much moisture before ricing, or c) the buttermilk you used could have been on the thinner side (buttermilk consistency can vary by brand and fat percentage). To remedy a watery batter, simply stir in an extra tablespoon or two of all-purpose flour until it reaches a more manageable, scoopable consistency. Conversely, if your batter feels too stiff and dry – to the point where you could cleanly shape the cakes by hand without much effort – it’s likely too thick. In this case, gradually add an additional tablespoon or two of buttermilk (or your chosen milk/half-and-half substitute) until the mixture is creamy and easily scooped, but definitely not soupy. Finding this ideal balance ensures easy handling and perfect frying.

Q: Can I use deli corned beef instead of leftover brisket?

A: Absolutely! Deli corned beef works wonderfully for this recipe and is a convenient option if you don’t have homemade leftovers. When purchasing, ask the deli counter to slice the corned beef approximately 1/4 inch thick. Just as with home-cooked corned beef, be sure to meticulously trim away any visible fat from the deli meat, as this can affect the texture and grease content of your cakes. Then, cut or shred it into uniform 1/4-inch pieces to ensure it integrates well into the potato mixture and cooks evenly within the cakes.

Q: What if I have leftover cooked potatoes from my corned beef dinner? Can I use those?

A: Yes, using leftover cooked potatoes that were prepared alongside your corned beef brisket is an excellent and flavorful idea! These potatoes often absorb some of the delicious, savory flavors from the meat and seasonings during cooking, adding an extra layer of depth and complexity to your potato cakes. Simply peel the cooked potatoes (if they weren’t peeled prior to cooking) and then rice or mash them as directed in Step 1. You’ll need roughly 2 cups of riced or mashed potatoes for the recipe, so adjust the amount of leftover potatoes accordingly.

Q: Can I prepare the batter ahead of time?

A: While these cakes are unequivocally best made fresh for maximum crispness, you can prepare the potato mixture a few hours in advance if needed. Store it covered tightly with plastic wrap or in an airtight container in the refrigerator. Keep in mind that the raw shredded potatoes might release a bit more moisture as they sit, so you might need to give the batter a quick stir and potentially add an extra tablespoon of flour just before frying if it seems too wet. For the best results when frying, allow the mixture to come closer to room temperature for about 15-20 minutes before placing it in the hot pan.

Q: How do I store and reheat leftover corned beef potato cakes?

A: To properly store, allow any leftover cakes to cool completely to room temperature. Then, place them in an airtight container and store them in the refrigerator for up to 3-4 days. For reheating, the best method to restore their original crispiness is to gently warm them in a dry non-stick pan over medium heat until they are heated through and re-crisped on the outside. Alternatively, you can reheat them in a toaster oven or conventional oven at 350°F (175°C) for about 8-10 minutes. Microwaving is generally not recommended as it tends to make them soft and removes their desirable crispy texture.

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