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:
- Yachaejeon (Korean Vegetable Pancakes)
- Pan-Fried Tofu Cakes
- Tofu ‘McNuggets’
- Crispy Eggplant Katsu
- Scalloped Potatoes in Creamy Lemon Dill Sauce
If you try out this recipe, I’d appreciate if you leave a rating or simply click on the stars ⭐️⭐️⭐️⭐️⭐️ on my recipe card!
Potato, Corned “Beef”, and Cheese Pancakes
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
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
Calories: 68kcal | Carbohydrates: 8g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 99mg | Potassium: 33mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
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