Prep:
10 min
Simple Potato Pancakes
Rated 4.5/5
based on 18 customer reviews
- Prep: 15 min
- Cook: 30 min
- Total: 45 min
- Servings: 6–8
Ingredients (6)
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¼ cup vegetable oil
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1 package (6 ounce) sliced corned beef
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2 large Idaho potatoes grated, or russet potatoes
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2 tablespoons cornstarch
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2 tablespoons plus ¼ cup Hidden Valley® Original Ranch® dressing -
3 tablespoons freshly chopped chives
Steps (8)
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Step 1Preheat the oven to 250°F.
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Step 2Press the grated potatoes between a few layers of paper towel until most of the moisture has been relelased.
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Step 3In a large bowl, Combine the potatoes, with the corn starch and 2 tablespoons of the dressing and mix until well coated.
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Step 4In a large skillet, over medium heat, add half the oil and heat until shimmering.
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Step 5Cook the potatoes in batches by dropping the potato mixture by the tablepoon into the oil. Cook the potatoes for 5 minutes on each side or until golden adding the remaining oil as needed.
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Step 6Keep the potatoes warm in the oven.
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Step 7Once the potatoes have all been cooked, fry the slices of corned beef in the same skillet, for about 3 minutes, turning once or until crisp.
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Step 8Serve the each pancake on a slice of corned beef and topped with the chives and the remaining dressing on the side.
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For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
