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Irish Day After Pancakes

March 19, 2014

We love corned beef so I always make more than we need for dinner. This was an experiment with the leftovers from St. Patrick’s Day. Good for the day-after breakfast/lunch.

Ingredients:

  • 1 Cup finely diced corned beef
  • 2 Cups cold leftover real mashed potatoes (I haven’t tried this with the buds in box variety)
  • 1 Egg
  • 2 green onions (you can use chives or even some other sautéed onions)
  • Salt and Pepper to taste
  • 1 Tbsp. Olive Oil

Steps:

Mix everything except the oil in a bowl.  Heat a frying pan or pancake pan. Heat the olive oil over medium heat and drop heaping soup spoon size pancakes into pan, flattening them out a little. Let them cook until brown on the bottom, 4-5 minutes and gently turn them over and brown the other side.

Serve hot…tastes great with some Buffalo Style Tabasco Sauce

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    Welcome to West by Midwest! I'm Susan, a San Francisco Bay Area based blogger with strong Indiana Hoosier roots. I get cooking inspiration from my favorite chefs, the classic midwest dishes I ate growing up, and whatever I happen to have in the fridge (or garden) at the moment.
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