Corned Beef Potato Cakes Food

CORNED BEEF POTATO PANCAKES

Steps:

• In a large bowl, mix the potatoes, green onions, corned beef, and egg. Season with salt and pepper. Form the mixture into golf ball sized balls.
• Heat the oil in a skillet over medium heat. Place the potato balls a few at a time into the skillet, flatten with a spatula, and fry 7 minutes on each side, until crisp and golden brown. Drain on paper towels.

CORNED BEEF & POTATO CAKES

Steps:

• Mix all the ingredients except the breadcrumbs together, and then form into 12 patties about 6 - 7.5cm diameter, and about 1cm thick.
• 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.

CORNED BEEF HASH CAKES

Steps:

• Heat oil in a large skillet over medium heat. Fry onion in oil until translucent. Transfer to a medium bowl, and mix with mashed potatoes and corned beef. Season with salt and pepper. Form into 8 patties. Fry patties in the skillet over medium-high heat until golden brown on both sides.

CORNED BEEF BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes. Meanwhile, in a large skillet, heat butter over medium heat. Add onion; cook and stir until softened, 10-15 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Stir in corned beef, salt, pepper and mustard, if desired; heat through. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork; season with salt and pepper. Spoon corned beef mixture over top. Top with cheese, dressing, and green onions.

IRISH CROQUETTES : CORNED BEEF AND POTATO

Steps:

• Combine potatoes, corned beef, egg, and seasoning.
• Mix well.
• Form into croquettes.
• Dip into egg and milk mixture.
• Roll in bread crumbs.
• Fry in oil heated to about 375 degrees.
• Enjoy.

TWICE-BAKED POTATOES WITH CORNED BEEF AND CABBAGE

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Prick potatoes several times with a fork and bake on a baking sheet until tender, about 1 hour.
• While potatoes are baking, cook cabbage in a 3-quart saucepan of boiling salted water until tender, 6 to 8 minutes, then drain well in a colander.
• Cool potatoes 20 minutes. Increase oven temperature to 450°F. Cut off top quarter lengthwise from cooled potatoes. Scoop flesh from tops into a bowl, then discard tops. Scoop flesh from potato bottoms into bowl, leaving 1/4-inch-thick shells, and mash flesh with a potato masher. Stir in milk, cabbage, beef, 5 tablespoons butter, and salt and pepper to taste.
• Spoon potato filling into shells, mounding it, then drizzle with remaining tablespoon butter and bake on baking sheet until heated through, 15 to 20 minutes.

CORNED BEEF AND POTATO CHEESE BAKE

Steps:

• Set oven to 350 degrees.
• Grease an 11" x 7" baking pan.
• Place the potatoes in a saucepan; add water to cover, and bring to a boil; cover, reduce the heat, and simmer for around 20 minutes, or until tender; drain well.
• In a bowl, combine the cooked potato, sour cream, milk and salt and pepper; beat at medium speed with an electric mixer for 2 minutes, or until smooth; set aside.
• Heat a skillet (with 2 Tbsp oil) until hot.
• Add in the cabbage, corned beef, caraway seeds; saute for 4 minutes, or until the cabbage wilts; remove from heat, stir in the salad dressing; set aside.
• Spread half of the potato mixture into the bottom of the prepared baking dish; top with the cabbage/corned beef mixture, and sprinkle with 1-1/2 cups Swiss cheese.
• Spread with the remaining half of the potato mixture over the cheese; top with the remaining 1-1/2 cups Swiss cheese.
• Sprinkle with paprika.
• Bake (350 degrees) for 35-40 minutes, or until golden.
• DELICIOUS!
• Note: If desired, the casserole ingredients may be doubled, and baked in a 13 x 9" baking pan.