Corned Beef and Cabbage Potato Cakes

By jenlin

Ingredients

• 2 tbsp. butter
• 3 cups thinly sliced cabbage
• 1 bag (24 oz.) steam and mash cut russet potatoes
• ½ lb. deli-sliced corned beef, chopped
• ½ cup heavy cream
• ½ tsp. salt
• ½ tsp. ground black pepper
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup vegetable oil

Details

Servings 8
Adapted from kroger.com

Preparation

Step 1

Heat butter in a large skillet over medium heat. Add cabbage and cook until tender, about 8 minutes. Remove pan from heat and cool.

Prepare potatoes according to package directions. Transfer hot potatoes to a large bowl and mash. Add cabbage, corned beef, cream, salt, and pepper. Mix well to combine. Chill the mixture for 1 hour.

Place flour in a shallow bowl and place eggs in a second shallow bowl. Divide potato mixture into 12 cakes. Coat each cake in flour, dip in beaten egg, then coat again in flour. Place coated cakes on a parchment lined baking sheet.

Heat oil in a large, high-sided skillet over medium heat. Add cakes, 3-4 at a time, and cook for 3-5 minutes per side until golden brown on both sides. Transfer to a plate lined with paper towels to drain. Serve hot.