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.
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.
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.