Corned Beef Potato Patties create crispy pan fried croquettes out of a mixture of cooked corned beef brisket and baked potatoes.
Corned Beef Potato Patties
By Sue Lau | Palatable Pastime
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Corned Beef Potato Patties is my recipe of the day. I recently cooked a corned beef brisket (which I will be posting on Sunday. And I had some leftover meat. That is being reimagined in a potato patty along with some leftover baked potatoes I had when I grilled steak.
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This is a good way to repurpose leftovers for use in several different ways. The patties can be eaten as an alternative to sausage patties at breakfast.
These can also be placed on a slider bun to make small sandwiches topped with melted swiss cheese. Or you can serve them naked on a plate.
Best condiments for serving include horseradish sauce or mustard. As well, sauerkraut goes great on the side at dinner. Or with eggs at breakfast. However you serve yours, I hope you enjoy.
Corned Beef Potato Patties
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Corned Beef Potato Patties
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Corned Beef Potato Patties
Equipment
- 1 Food Processor fitted with a chopping blade
Ingredients
- 18 ounces cold leftover baked potato
- 18 ounces leftover corned beef brisket
- 3 large eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- dried breadcrumbs as needed
- cooking oil as needed
Instructions
- Use food processor fitted with a chopping blade to pulse both potato and corned beef into crumbs, doing them separately.
- Stir in eggs and seasonings. Make patties out of 1/4 cup mixture per, and dredge them in dry breadcrumbs.
- Heat oil about an inch deep until moderately hot.
- Pan fry the patties in oil until golden on each side, turning once.
- Drain on paper toweling.
Notes
Nutrition
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