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–+ servings

Corned Beef Potato Patties

Sue Lau
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5 from 9 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Course Breakfast, Main Course, Side Dish
Cuisine American
Servings 14 patties
Calories 115 kcal

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

From the kitchen of palatablepastime.com
Calculate nutrition facts separately due to variable usage.

Nutrition

Calories: 115kcalCarbohydrates: 7gProtein: 7gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 55mgSodium: 625mgPotassium: 279mgFiber: 1gSugar: 0.3gVitamin A: 52IUVitamin C: 17mgCalcium: 14mgIron: 1mg
Keyword leftover corned beef recipes
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