Corned Beef Potato Pancakes
Description
Corned beef cakes are fantastic for breakfast, served with or without eggs. We love these pancakes on a Sunday morning.
Ingredients
•
1/2 (12 ounce) can corned beef, broken into very small chunks
•
3 medium potatoes, shredded
•
2 green onions, chopped
•
1 large egg
•
salt and pepper to taste
•
1/4 cup vegetable oil
Directions
1
Place corned beef into a large bowl with potatoes, green onions, and egg; season with salt and pepper. Form mixture into golf ball-sized balls.
2
Heat oil in a large skillet over medium heat. Place potato balls, a few at a time, into the hot skillet. Flatten balls with a spatula and fry until crisp and golden brown, about 7 minutes per side. Remove to a paper towel-lined plate. Repeat to cook remaining pancakes.