Another great thing to make with your Corned Beef and Cabbage leftovers are some corned beef latkes. These were quite tasty and a change from the normal corned Beef and hash breakfast. Definitely worth a go.
Ingredients:
1/2 cup all-purpose flour
1 tsp kosher salt
1 tsp ground black pepper
1/4 tsp baking powder
4 cups fresh shredded potatoes or thawed frozen shredded potatoes
1 cup finely chopped sweet onion
1/3 pound thinly sliced corned beef, cut into thin strips
3 egg whites, whisked until frothy
peanut or vegetable oil for frying
sauteed sauerkraut for topping
Directions:
1. In a small bowl, whisk together the flour, salt, pepper, and baking powder. Set aside.
2. In a large bowl, combine the potatoes, onion, corned beef, egg whites, and the reserved flour mixture. Mix well to make a batter that is loose but holds together well, adding a bit more flour if necessary.
3. In a large skillet over medium heat, heat about 1/2 inch of oil until a shred of potato dropped into it sizzles immediately.
4. Working in batches and using 1/4 cup of batter per pancake, drop the batter into the oil, leaving several inches between the pancakes. Flatten the pancakes slightly with the back of a spatula. Fry, turning once, until browned, about 2 to 3 minutes per side. Remove to a platter lined with paper towels.
5. Serve immediately with some sauteed sauerkraut. Enjoy!
1/2 cup all-purpose flour
1 tsp kosher salt
1 tsp ground black pepper
1/4 tsp baking powder
4 cups fresh shredded potatoes or thawed frozen shredded potatoes
1 cup finely chopped sweet onion
1/3 pound thinly sliced corned beef, cut into thin strips
3 egg whites, whisked until frothy
peanut or vegetable oil for frying
sauteed sauerkraut for topping
Directions:
1. In a small bowl, whisk together the flour, salt, pepper, and baking powder. Set aside.
Recipe Adapted from The Orange County Register March 10th, 2011
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