Irish Potato and Corned Beef Cakes

[Draggingtree]

Irish Potato and Corned Beef Cakes

 

Ingredients

· 2 lbs potatoes

· Kosher salt

· Freshly ground black pepper

· 1/3 c all-purpose flour

· 1/4 c buttermilk

· 1 large egg

· 1 c shredded, cooked corned beef

· 3 tbsp unsalted butter (do your taste buds a favor and go straight for the Kerrygold. Trust me.)

· Herbed sour cream or crème fraîche

The Nitty Gritty

 

1. Peel half the potatoes and cut them into 1-inch pieces.

 

2. In a medium saucepan, cover half the potatoes with salted water, bring to a simmer, and cook until tender (about 15 minutes.)

 

3. Drain the cooked potatoes and force through a ricer into a bowl. If you don’t have a ricer, it’s not what I’d call essential. You can just mash the potatoes thoroughly, though I will say I find a ricer makes for better texture.

 

4. Peel the remaining potatoes and grate coarsely with a box grater.

 

Wrap the grated potatoes in a kitchen towel and squeeze as much liquid from them as you can.

 

5. Transfer the grated potatoes to the bowl with your riced/mashed potatoes. Stir in the flour, buttermilk, egg, 1 teaspoon salt, 1/2 teaspoon pepper, and corned beef. (This is where you would add your bleu cheese crumbles, if you chose that route. Although I haven’t tried it yet, I bet the bleu cheese would be fantastic mixed into the corned beef version as well.)

 

6. Form the batter into 1/3-cup sized patties.

 

7. In a large heavy skillet, heat half the butter over medium heat until hot, then cook the patties in batches, turning occasionally, until golden (about 8 minutes per batch.)

 

8. Cook the remaining patties in the remaining butter.

 

9. Serve with a dollop of sour cream or crème fraiche.

 

http://www.foodandwine.com/recipes/irish-potato-and-corned-beef-cakes