Corned beef cakes with potatoes and green onions are fantastic for breakfast, served with or without eggs. We love these pancakes on a Sunday morning.
Ingredients
- corned beef, broken into very small chunks: 0.5 can (12 ounce can)
- medium potatoes: 3 piece (shredded)
- green onions: 2 piece (chopped)
- egg: 1 piece
- salt and pepper: (to taste)
- vegetable oil: 0.25 cup
Metric Conversion
Stages of cooking
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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.
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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.
