Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, potato cakes with corned beef and cheese. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Press the patties in the breadcrumbs on both sides. Let rest in the fridge until cold (about an hour). Fry, turning once, until golden brown. In large bowl, combine potato flakes, corn, Cheddar cheese, flour, cornmeal, seasoned salt, basil, garlic powder and pepper; mix well.
Potato cakes with corned beef and cheese is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Potato cakes with corned beef and cheese is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have potato cakes with corned beef and cheese using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Potato cakes with corned beef and cheese:
- Get 6-7 small-med potatoes
- Take 1/4 onion, diced
- Make ready 3/4 can corned beef
- Prepare 2 large eggs
- Prepare 1/2 c flour
- Take 1 c shredded cheese
- Make ready 1 Tbsp minced garlic
- Take salt
- Take pepper
- Take 1/2 tsp celery flakes
- Make ready cooking oil (vegetable)
Plus they are dry fried in the frying pan, or on a griddle, making them healthier and more authentic than some fried potato cakes!!! Serve them for dinner with corned beef or for breakfast with smoked salmon. Topping the cakes with locally sourced cheeses, from Cornish Blue to Caerphilly, Stilton to Sussex Slipcote (made from ewe's milk) adds a tangy twist. The only hiccup will be the corned beef can key breaking off.
Instructions to make Potato cakes with corned beef and cheese:
- Clean, peel and shred potatoes and refrigerate for approximately 1/2 hr.
- Mix in diced onions, corned beef and shredded cheese
- In a separate bowl, beat eggs, salt, pepper, garlic and celery flakes
- Mix all ingredients together, adding flour until a thick mix is achieved.
- Heat oil in a deep pan. (Oil should be about 1/2" deep.)
- Place dollops of the mixture in the oil.
- Fry a few minutes per side, until browned, spooning oil over each one as they cook. (This ensures that the insides are cooked through.
- Top the patties with a slice of cheese, sour cream and chives, or my favorite, salsa con queso.
- Ready to serve and ENJOY!
Topping the cakes with locally sourced cheeses, from Cornish Blue to Caerphilly, Stilton to Sussex Slipcote (made from ewe's milk) adds a tangy twist. The only hiccup will be the corned beef can key breaking off. Slice the potatoes and place in saucepan, cover in water and bring to the boil. An Irish Corned Beef Boxty is a potato pancake stuffed with tender corned beef and lots of melted Swiss cheese. This must be your lucky day!! **Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making an Irish Corned Beef Boxty is available near the end of.
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