Vegan Potato, Corned “Beef”, & Cheese Pancakes

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These Potato, Corned “Beef”, and Cheese Pancakes are a fusion of my love for hash browns, pancakes, and corned beef growing up. These 3 were breakfast staples so I wanted to create this pancake recipe that had all 3! You get the nice rich bite form the potatoes, saltiness from the cheese, and that ‘meaty’ bite form the corned “beef”. This is also great for snacking or served with your favourite main dish.

INGREDIENTS FOR THESE POTATO CORNED “BEEF” CHEESE PANCAKES

POTATOES

Shred/grate the potatoes. Place in a strainer with a catch basin. Add the salt and mix well. Leave the potatoes to sit for 5 minutes. Squeeze out the potatoes to release its liquid.

THE REST OF THE INGREDIENTS

vegan corned “beef” (homemade recipe here)
corn starch
all purpose flour or other flour of choice
vegan cheese shreds, I used daiya foods mozzarella and cheddar & mixed
garlic
spring onions or green onions chopped
nutritional yeast optional, see recipe notes
Dash of pepper
Salt to taste (if needed, see recipe notes)

You can find my homemade corned “beef” recipe here. This is actually made with soy curls!

POTATO CORNED “BEEF” AND CHEESE MIXTURE

In a large bowl, add in the potatoes, corn starch, flour, cheese, garlic, spring onions/green onions, salt and pepper to taste, if needed.
Mix well until well-combined. The potatoes will continue to release liquid as the mixture sits so you can add 1-2 tbsp more corn starch as needed to help bind the mixture.

COOKING THE PANCAKES

Heat a non-stick pan or skillet over medium. Once hot, add in the butter/oil until melted. Get a generous scoop or handful of the mixture and shape it into a ball. Place it on the pan and then press down with your spatula until you have a very thin pancake, that’s around 1/2-inches (1.25-cm).

Leave the pancake to cook for 4-5 minutes on each side over medium heat until golden brown and crisp. Flip over and repeat to cook the other side. If your pancakes are a bit thick, covering the pan can help cook down the insides to ensure the pancakes are cooked through.

OPTION 2: MAKE ONE LARGE PANCAKE

You can also make 1 large pancake and spread the mixture thinly across your pan!

Serve the cooked pancakes with chopped spring onions and some dipping sauce like ketchup, if desired.

OTHER VEGAN RECIPES YOU MIGHT LOVE:

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Potato, Corned “Beef”, and Cheese Pancakes

5 from 1 vote

These Potato, Corned “Beef”, and Cheese Pancakes are a fusion of my love for hash browns, pancakes, and corned beef growing up. These 3 were breakfast staples so I wanted to create this pancake recipe that had all 3! You get the nice rich bite form the potatoes, saltiness from the cheese, and that ‘meaty’ bite form the corned “beef”. This is also great for snacking or served with your favourite main dish.

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Prep Time 20

Cook Time 20

Total Time 40

Course Appetizer, Breakfast, Side Dish, Sides, Snack, Snacks

Cuisine American, Filipino, Fuision

Servings small pancakes

Calories 68 kcal

Ingredients

Potatoes

4 small potatoes (250 g)
1/4 tsp salt

Mixture

1 cup vegan corned “beef” (see homemade recipe here)
2 tbsp corn starch plus more if needed (see notes)
2 tbsp all purpose flour or other flour of choice
1/2 cup vegan cheese shreds I used daiya foods mozzarella and cheddar, mixed
4 cloves garlic minced
Handful spring onions or green onions chopped
1-2 tbsp nutritional yeast optional, see notes
Dash of pepper
Salt to taste (if needed, see notes)

To Cook

Vegan butter or oil

To Serve

More spring onions or green onions chopped
Ketchup or other dipping sauce of choice optional

Instructions

Peel the potatoes and shred/grate. I used a cheese grater.
Place in a strainer with a catch basin. Add the salt and mix well. Leave the potatoes to sit for 5 minutes. Squeeze out the potatoes to release its liquid.
In a large bowl, add in the potatoes, corn starch, flour, cheese, garlic, spring onions/green onions, salt and pepper to taste, if needed.
Mix well until well-combined. The potatoes will continue to release liquid as the mixture sits so you can add 1-2 tbsp more corn starch as needed to help bind the mixture.
Heat a non-stick pan or skillet over medium. Once hot, add in the butter/oil until melted. Get a generous scoop or handful of the mixture and shape it into a ball. Place it on the pan and then press down with your spatula until you have a very thin pancake, that’s around 1/2-inches (1.25-cm).
Leave the pancake to cook for 4-5 minutes on each side over medium heat until golden brown and crisp. Flip over and repeat to cook the other side. If your pancakes are a bit thick, covering the pan can help cook down the insides to ensure the pancakes are cooked through.
You can also make 1 large pancake and spread the mixture thinly across your pan!
Serve the cooked pancakes with chopped spring onions and some dipping sauce like ketchup, if desired.

Notes

Seasonings

If your cheese and corned beef are already salty, make sure to add only a small amount of salt or leave it out completely. Potatoes absorb lots of flavour so they can become really salty with too much salt.
Nutritional yeast – this helps adds a nice ‘cheesy’ flavour to the pancakes. Feel free to add this instead of salt, if desired.

NUTRITIONAL INFO

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5 from 1 vote (1 rating without comment)

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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Vegan Potato, Corned “Beef”, & Cheese Pancakes