Ingredients (5)
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Idaho or russet potatoes, peeled and grated 2 large
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cornstarch 2 tablespoons
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vegetable oil, divided ¼ cup
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freshly chopped chives 3 tablespoons
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Hidden Valley® Original Ranch® Plant Powered Dressing 2 tablespoons, plus ¼ cup
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Categories (4)
Steps (4)
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1Preheat the oven to 250°F.
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2Press the grated potatoes between a few layers of paper towel until most of the moisture has been released. In a large bowl, combine the potatoes, with the cornstarch and 2 tablespoons of dressing; mix until well-coated.
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3In a large skillet, over medium heat, heat 2 tablespoons of oil until shimmering. Working in batches, drop the potato mixture by the tablespoon into the hot oil and cook until golden, about 5 minutes per side (add remaining oil as needed).
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4
Keep the cooked potato pancakes warm in the oven and fry the corned beef slices in the same skillet, turning once, about 3 minutes or until crisp. Serve each pancake topped with a sprinkling of chives and the remaining dressing on the side.
Did you make this recipe?
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(33 people made this)
Notes
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