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)

  • ¼ cup vegetable oil
  • 1 package (6 ounce) sliced corned beef
  • 2 large Idaho potatoes grated, or russet potatoes
  • 2 tablespoons cornstarch
  • 3 tablespoons freshly chopped chives

Steps (8)

  • Step 1
    Preheat the oven to 250°F.
  • Step 2
    Press the grated potatoes between a few layers of paper towel until most of the moisture has been relelased.
  • Step 3
    In a large bowl, Combine the potatoes, with the corn starch and 2 tablespoons of the dressing and mix until well coated.
  • Step 4
    In a large skillet, over medium heat, add half the oil and heat until shimmering.
  • Step 5
    Cook 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.
  • Step 6
    Keep the potatoes warm in the oven.
  • Step 7
    Once 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.
  • Step 8
    Serve the each pancake on a slice of corned beef and topped with the 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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Reviews
(18)

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Rated 5 out of 5 by from Twist to Potato Pancakes Decided to try these as a different take on the usual potato pancakes. I left out the chives as I did not have any but these were tasty anyway. Easy to make. Followed recipe and they came out perfectly. Prefer HV dressing instead of the usual sour cream.
Date published: 2017-12-27
Rated 5 out of 5 by from YUM! These were great. Served with roast beef, ham, and different cheeses.
Date published: 2017-09-18
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