Irish Corned Beef Potato Pancakes

by Jessica Randhawa in , ,


St. Patty's Day is this Friday. We may have celebrated over here at my house last week, but the leftovers keep on coming! Seriously, guys, it's pretty incredible what you can make from just one slow cooked piece of beef. Anyway, after preparing these Reuben Twice Baked Potatoes, I realized I had a bunch of leftover scooped out potato guts to play with and some scraps of corned beef left that needed to be eaten asap (or given to the dog). Nothing goes to waste in my house, everything gets eaten.

What do you make when you have leftover mashed potatoes and meat?

Meaty potato pancakes, of course!

These potato pancakes make such an easy weeknight dinner and kids LOVE them! Bonus? I can almost guarantee that you have everything you need to make them already in your house- assuming, of course, that you have leftover meat and potatoes. 

These can be eaten plain, with sour cream or even with apple sauce (my favorite!) And while I have never had a chance to freeze them, I can guess that they would freeze really well, too. 

Anyway, guys, how was your weekend? Did you get any sunshine? On Saturday we went on the waterfall/wildflower hike I told you about on Friday and Oh my, it was so lovely. Octavian was quite the little hiker, too. Until he got tired... Photos coming tomorrow.

Irish Corned Beef Potato Pancakes

Prep Time: 15 minutes | Cook Time: 1 hour +
Total Time: 1 hour 15 minutes +
Yield: 12-18 potato pancakes
Type: Irish, Main Dish, St. Patty's Day, Beef

Ingredients

6-7 large Yukon Gold potatoes
3/4 cup whole milk (or unflavored milk of choice)
1 1/4 teaspoons salt, divided
2 eggs
2/3 cup all purpose flour
1 cup cooked corned beef, grated on a boxed grater or shredded and finely chopped
Freshly ground black pepper
3 tablespoons fresh chives, chopped

Instructions

  1. Preheat oven to 200 degrees F.
  2. Chop all the potatoes except two into large cubes of about the same size. Place them in a large saucepan, generously season with salt and add cold water so potatoes are covered by approximately 1 inch. Bring to a boil over high heat, reducing heat to low and continuing to simmer until potatoes are fork tender (but not dissolving and saturated).
  3. Meanwhile, grate the remaining two potatoes on the large holes of a box grater. Transfer to a fine mesh strainer over a medium bowl and sprinkle with 1/4 teaspoon salt. Allow the potatoes to drain their liquid as the potatoes boil. Set aside.
  4. Prepare the remaining ingredients. Grate the corned beef and chop the fresh chives. In a medium mixing bowl whisk together the eggs, 1/2 cup milk, flour and salt + pepper. Add the chopped chives and corned beef and stir until just incorporated.
  5. When the boiling potatoes are ready, drain and return to the same pot. Add 1/4 cup milk and mash the potatoes until smooth. Use a rubber spatula (or your clean hands) and press the grated potatoes against the sides and bottom of the mesh strainer to remove as much liquid as possible. Transfer to the mashed potatoes and combine.
  6. To the mashed potatoes add the egg and corned beef mixture. Gently stir until evenly incorporated.
  7. Heat a large skillet or griddle over medium heat. When pan is hot enough (test this by sprinkling a drop or two of water on the skillet; it is bounces off, the pan is ready. If it evaporates instantly, it's too hot). Add 1-2 tablespoons of butter to the skillet and swirl to completely coat the bottom. Fill a 1/3 cup measuring cup with batter and drop it onto your skillet, using a rubber spatula to gently spread out the batter so that each pancake is approximately 1/4 inch thick. Repeat this process filling your skillet (but leaving space between each pancake).
  8. Cook each pancake for approximately 4-5 minutes on each side, or until fully cooked and nicely golden brown. Transfer to a baking sheet or cooling rack to keep warm in the oven until remaining pancakes are ready.
  9. Serve with sour cream, Thousand Island dressing and fresh chives.

Enjoy!

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20 Minute Cashew Chicken

by Jessica Randhawa in


20 Minute Cashew Chicken

For the first weekend in months rain is not in the forecast. So what's our plan? Spend as much time outdoors as possible. My husband and child are happiest frolicking outdoors, so naturally, that's where I'm happiest, too. A couple months ago, in the middle of a long, rainy weekend, I learned about a 3.5 mile hike with waterfalls and wildflowers about two hours from our house.

We had to go.

Octavian is, quite literally, obsessed with waterfalls. Small waterfalls, big waterfalls, it doesn't really matter; they all make him a very happy little boy. 

You guys, I can't begin to describe how badly my soul needs this little family hike with (fingers-crossed) some sunshine and lovely little flowers for my eyes to feast on. I need nature. I need to get out of the suburbs. I need to hear some birds. 

So, tell me, what are your plans this weekend? Any beautiful hikes near you?

As for food we'll be eating this 20 Minute Cashew Chicken for dinner. This mama needs a break from the kitchen and this fabulous dish takes just 20 minutes. Plus, cashews. Cashews are my fav so naturally...

20 Minute Cashew Chicken

Prep Time: 10 minutes / Cook Time: 10-15 minutes
Total Time: 20-25 minutes
Yield: 4 servings
Type: Quick + Easy, Chicken, Main Dish

Ingredients

FOR THE CHICKEN
1 pound chicken breasts, cut into small cubes
1/3 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon cayenne powder
1-2 tablespoons oil

FOR THE SAUCE
1/3 cup low sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon brown sugar
1/2 teaspoon sesame oil
3 cloves garlic, minced
2 tablespoons hoisin sauce

2 red bell peppers, seeded and diced
1 cup unsalted raw cashews
Chopped green onion, for serving
Sesame seeds, for garnish

Instructions

  1. To a large ziplock bag add cubed chicken, cornstarch, salt + pepper and cayenne powder (if desired). Toss to coat.

  2. In a medium mixing bowl whisk together all the ingredients for the sauce. Set aside.

  3. Heat a large skillet or wok over medium high heat. Add cashews and sautΓ© until golden brown (do not burn!). Remove cashews from the skillet and set aside.

  4. Return skillet to heat and add oil. Add chicken to the skillet and sautΓ© for approximately 4-5 minutes or until chicken just starts to brown on the outside. Unless you are using a non-stick skillet, your chicken may stick to the bottom of the skillet- that's OK, just scrape the bits off the bottom of the skillet. Once chicken is browned add the sauce to the chicken and stir frequently, scraping the bottom of the skillet, if needed.

  5. Add the chopped red bell pepper to the chicken and mix well. Cook for an additional 3-4 minutes, stirring frequently.

  6. Remove skillet from heat and stir in cashews. Garnish with green onions and sesame seeds, if desired. Serve immediately (leftovers are delicious, too).


Enjoy!

20 Minute Cashew Chicken

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Classic Reuben Sandwich

by Jessica Randhawa in ,


I am totally having one of those days, you guys. My feet feel like they are stuck to the floor, unable to move. So I stand there and just watch as time carelessly floats by. Ugh, time.

These days are the worst. I have so much to do, so much to do, and my feet are stuck, my hands are tied, my brain is mush. 

So, what would any logical, well-thinking food blogger do? Go antique shopping. Yes, you guys, that's what I did. My camera battery died and my sinuses are so clogged my head feels like it could pop at any second, so, I went antique shopping.

It was either that or cuddle up with a box of cookies and The Bachelor. I decided photo props were a much much better idea. Except that I walked out empty handed. Apparently I was not in a spending mood because everything was too rich for my frugal blood. And $22 for an old used pot? I just couldn't (even though it was exactly what I was looking for).

So what does any logical food blogger do next? Well, I pick up my kid and we go to Home Depot to pick out paint and stains for the 7 double sided wood boards we've built the past two weeks. Did I need more pain and stain? No. But apparently I was on a mission today to buy something. Six colors and two stains later, success!

All of my #firstworldproblems aside, I made you guys a sandwich :) There is nothing new or fancy here, just a classic, delicious Reuben on rye. With simple ingredients, it's all about the execution. 

Classic Reuben Sandwich

Prep Time: 5 minutes | Cook Time: 6-8 minutes
Total Time: 10-15 minutes
Yield: 1 sandwich
Type: St. Patty's Day, Beef, Sandwich, Easy Recipe

Ingredients

2 slices dark Rye bread
4 thin slices corned beef (approximately 8 ounces)
3/4 cup Sauerkraut, drained
1-2 slices swiss cheese
Thousand Island dressing
Butter, for frying

Instructions

  1. Heat a large cast iron skillet over medium heat. When the skillet is warm, add at least 1 tablespoon of butter to the skillet and add two slices of bread to the skillet. To one slice of bread add the sliced Swiss cheese. 

  2. Meanwhile, heat a second skillet and add 1 tablespoon of butter. Swirl the butter around and add the corned beef to the skillet. Heat both sides of the corned beef slices until heated through. Push to the side and add the sauerkraut to the pan. Form the Sauerkraut into a lump, flipping once to heat the other side.

  3. Working quickly, transfer the corned beef to the toasting piece of bread without cheese. After flipping, gently place the sauerkraut lump on top of the corned beef and top with a generous heap of Thousand Island dressing. Top with the other slice of rye, cheese side down.

  4. Cut in half and serve immediately.

Enjoy!

Inspired by Fox Valley Foodie

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