An easy recipe for comforting corned beef potato cakes; this recipe is a great way to use up leftover boiled potatoes.
Leftover potatoes don’t last long round here. Whether served up simply in a potato salad with some mayonnaise – maybe with a pinch of curry powder added for interest, or turned into something else, they’re so versatile that whenever we’re boiling potatoes we normally chuck in a few extra just so that we have some ready cooked in the fridge.
One of our favourite ways of using them is in a fried potato cake; the contrast of the crispy outer and soft fuffy middle always goes down well. And a potato cake is so versatile: you can add cheese, or something like cabbage or brussel sprouts if you’re inspired by bubble and squeak. Here, we’re using a can of Princes corned beef; it breaks up easily into the potato, so the cakes take no time to make, and the added beefy flavour makes this a real meal in one dish.
You can easily add more potato to this dish if you have extra in the fridge; we go on about a 1:1 ratio by weight between the Princes corned beef and the potato, but you could go up to about 1.5:1 in favour of potato. If you have a houseful of hungry mouths, it’s a great way of feeding them economically.
The real secret to this dish in in making sure you chill the patties before frying them, which makes them hold together when cooking. The best way to cook them is just to place them in a pan, cook for a few minutes and only turn once. Don’t fuss them, and they’ll keep their shape. Also, once you’ve made them they’re perfect for freezing. Then when you come home on a rainy winter’s evening, just defrost and serve and you’ve got a warming hearty dish in minutes.
Corned Beef & Potato Cakes
Ingredients
- 340 g can Princes Corned Beef
- 340 g boiled potatoes
- 1/2 tsp mixed dried herbs
- 1/2 tsp dried garlic granules
- 1 tsp soy sauce ((optional))
- 1 - 2 spring onions (chopped)
- 60 g breadcrumbs
Instructions
- Mix all the ingredients except the breadcrumbs together, and then form into 12 patties about 6 - 7.5cm diameter, and about 1cm thick.
- Press the patties in the breadcrumbs on both sides. Let rest in the fridge until cold (about an hour). Fry, turning once, until golden brown.
Notes
- Do not skip the chilling stage, it helps the potato cakes stay together when frying them.  Â
- You can make these in advance and keep in the fridge for a day.Â
- To freeze put the potato cakes on a cling film covered board or tray in the freezer, then pack into plastic boxes once frozen.Â
- Allow to defrost before cooking.  Â
- Instead of the soy sauce you can add other sauces such as ketchup, sweet chilli sauce, mustard or chutney to make this Gluten Free
- This recipe is 3 Weight Watchers Smart Points per portion
Recipe feature of corned beef and potato cakes commissioned by Princes. All opinions our own.
Liz @ I Heart Vegetables
I’ll have to tell my mom about Princes because I think my dad would LOVE this! He’s a meat and potatoes kind of guy!
Helen
I’m sure your Father would approve of this meal.
Sara
This sounds fantastic. I am looking on amazon right now for Princes corned beef. We don’t have it in the shops here in Ohio.
Helen
You’ll have to get a shipment sent to you.
Lisa | Garlic & Zest
Is it wrong to want to top those beautiful cakes with a fried egg and have it with buttered wheat toast?
Helen
Oh a fried egg would be just the ticket!
Camilla
Hubby always talks fondly of his mother’s corned beef hash so I’m sure he would love me to make this, must admit I never buy corned beef in a tin but will look out for Princes and perhaps give him a treat!
Helen
I think corned beef hash was a must have for a particular generation.
Willow | Will Cook For Friends
This sounds so good! I’ve been craving meat and potatoes lately, and this has it all in one tasty package. I feel like having some of these in the freezer would be a life saver on mornings when I want a hearty, savory breakfast but don’t have time to cook, too. Yum!
Helen
A handy thing to have in the freezer to fulfil those meat and potato cravings.
Ness
My daughter loves corned beef. I made a hash in the slow cooker with it the other week and the plates were scraped clean.
Helen
I’m sure these would go down a treat with your daughter.
Welsh Cakes and Wellies
I made something very similar to this with sweet potato. Scrummy. I love corned beef, such comfort food, just what you need in the winter months!
Helen
Sweet potato must make them very tasty.
Kara
I didn’t realise corned beef was still available, hubby will be happy :)
Helen
Still very much available in your supermarket. Same shaped tin too.
Linda Hobbis
Totally agree with the lady who suggested adding a fried egg. We eat loads of corned beef (Princes too) as it’s a great family staple to have on standby.
Chloe Ciliberto
What a unique recipe. I think these sound so delicious. I can think of so many sides to go with them. x
Home and Horizon
You’ve made corned beef look really appealing and I’m not much of a fan! Your photos are great as well.
Grant R
This is great because it utilitises left-overs. I *hate* food waste, so this gets a big thumbs up from me :)
Cliona
Yum, love potato cakes! Or anything potato related :) I made some recently and they were quite hard to hold together, will definitely try your tip to put them in the fridge first, next time I make them
Fashion and Style Police
This recipe sounds and looks yummy. I love having corned beef with rice.
Helen
Corned beef can make such a tasty meal, very handy to have in.
Lyndsay-Rose
These look yummy. I’m always looking for new receipes to try
Helen
easy too, perfect for a midweek dinner