Press 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.
Step 3
In 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).
Step 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 slice of corned beef, a sprinkling of chives, and the remaining dressing on the side.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Rated 5 out of
5 by
Angie25 from
Twist to an old favoriteGrowing up my mother use to make us potatoe cakes for some breakfast for dinner meals. She never did this exact recipe or used the beef. But i made a few of these and they reminded me of her. Plus they had a unique twist to them.
Date published: 2020-06-11
Rated 5 out of
5 by
kjkltz2 from
Simply DinnerSo simple, so easy, so good !! Great for a snack, or a party app. Love it.