Corned beef cakes with potatoes and green onions are fantastic for breakfast, served with or without eggs. We love these pancakes on a Sunday morning.
Ingredients
- 0.5 cans corned beef , 12 ounce
- 3 medium potatoes , shredded
- 2 greens onions , chopped
- 1 large egg
- salt and pepper to taste
- 0.25 cups vegetable oil
Instructions
-
1
Place corned beef into a large bowl with potatoes, green onions, and egg; season with salt and pepper. Form mixture into golf ball-sized balls.
-
2
Heat oil in a large skillet over medium heat. Place potato balls, a few at a time, into the hot skillet. Flatten balls with a spatula and fry until crisp and golden brown, about 7 minutes per side. Remove to a paper towel-lined plate. Repeat to cook remaining pancakes.
Nutrition Facts
Per serving
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