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