Simple Potato Pancakes
- Prep: 15 min
- Cook: 30 min
- Total: 45 min
- Servings: 6–8
2 large Idaho or russet potatoes, peeled and grated
2 tablespoons cornstarch
2 tablespoons, plus ¼ cup Hidden Valley® Original Ranch® Dressing
¼ cup vegetable oil, divided
1 package (6 ounce) sliced corned beef
3 tablespoons freshly chopped chives
Step 1Preheat the oven to 250°F.
Step 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.
Step 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).
Step 4Keep 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.
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