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Corned Beef Irish Potato Cake Recipe

St. Patrick’s Day is widely celebrated here in New Orleans. We have Irish roots here and even an Irish part of town (the Irish Channel). While the history isn’t always pleasant, the modern-day celebration of Irish life and traditions are something we can be proud of. Even though St. Patrick’s Day typically falls within the Catholic Lenten period, everyone puts that fact aside for a day (or more) and parties it up. It is St. Patrick’s day after all and what else is a city like ours supposed to do?

In honor of the approaching holiday this weekend, I bring you my second Irish-themed recipe for this year’s St. Patrick’s Day celebration. I love the idea of having potato cakes, but I’ve taken it to a different place with the addition of corned beef. Thus I bring you this lovely corned beef Irish potato cake recipe for your St. Paddy’s celebrations this year. You can prepare these for a party or just because you really want something tasty to eat. Really, it’s up to you!


This recipe does involve cooking the potatoes twice but that’s not really a big deal overall. We start with raw Yukon gold potatoes, peel and cut into large diced pieces. We basically start like we’re making mashed potatoes here. The potatoes are added to a large pot of liberally salted water then boiled until very tender.


Once the potatoes are tender, the stand mixer becomes your best friend for the rest of the prep time. Ingredients are added in a particular order (listed in the recipe) and then the most delicious potato cake batter ready for you. Just below are our key ingredients. I’ve included the already prepared mashed potatoes because many recipes I looked at suggest using left over mashed potatoes. Since I didn’t have any on hand, I’ve included the steps in this recipe starting with raw potatoes.


My most favorite part about this recipe is the corned beef – yum, yum what a treat. I bought the corned beef you see below from our local butcher shop, Cleaver and Co. They’re located Uptown on Baronne Street and not only do they do whole animal butchery, but they also create and sell their own products like corned beef, bacon, pates and many other delicious meat products. The corned beef comes already thinly sliced so it’s real easy to use, especially in a dish like this.


Now that the batter is ready for cooking, the secret is to get it into a potato cake shape and into the buttered skillet. Fear not, this is an easy task. I like to use a quarter cup measuring spoon that’s been lightly greased with non-stick spray. This way the batter will just plop right out of the measuring cup into the skillet. Pretty easy overall.


This batter is a bit more fluid than some of the others you might see out there. It’s more like thick, potato-y pancake batter versus a rollable dough. If you were to cool the cooked potatoes before taking the next steps, this recipe would be more sturdy like that. But since I’m interested in getting you fed quickly here, we’re just going with the thinner batter. The only trick is to very carefully flip the potato cakes in the pan. Good thing is if they lose shape when you flip, you can use your spatula to push in the sides and reshape the cake very easily.


And there you have it – corned beef potato cakes. These cakes are delicious to eat alone topped with chives or green onions. But if you really want to give yourself a treat, you can top a couple of them with a sunny-side up egg. It makes a delicious breakfast and is really just like corned beef hash in a different form. But still with the same tastiness. Win!


I’m starving hereā€¦ Let’s get to the recipe!

Yield: 12 potato cakes

Corned Beef Potato Cake Recipe

This corned beef Irish potato cake recipe is sure to be a crowd pleaser for any St. Patrick's Day meal. Top a couple of them with a sunny-side up egg for a real treat.


  • 4 cups peeled, large diced yukon gold potatoes (about 1 lb. potatoes)
  • 1/4 cup whole milk, heated
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoon melted unsalted butter
  • 1/2 cup diced corned beef
  • 1 teaspoon onion powder
  • 1 large egg, beaten
  • 2 tablespoons unsalted butter (for cooking)
  • 1 tablespoon finely chopped chives


  1. Start by boiling the potatoes until tender. Add the diced potatoes to a large pot of liberally salted water. Bring the water to a boil, and boil until the potatoes are tender. It can take up to 15 minutes for the water to boil and then another 8-10 minutes for potatoes to become tender.
  2. Once potatoes are tender, drain in colander but do not rinse. Add drained potatoes to the bowl of a stand mixer and then add the warmed milk, kosher salt and black pepper.
  3. Mix well on medium speed until potatoes are light and whipped. Add the flour, melted butter, corned beef and onion powder.
  4. Turn the mixer on medium then add the egg as the mixer works the dough. Whip until combined. Scrape down sides of the bowl as needed.
  5. In a large skillet, add the two tablespoons of butter over medium high heat. Once melted, use a 1/4 cup measure sprayed with non-stick spray to add potato batter to the pan. Cook four cakes at a time, three minutes per side. Flip the cakes carefully because they will not be very firm overall. Use the side of the spatula to reshape the cakes as needed.
  6. Once the potato cakes are done, place on a platter in single layer - do not stack. Sprinkle with chives.
  7. Repeat the process with remaining batter. Add more butter or non-stick spray to the skillet if needed during the process.
  8. Serve immediately as is or with sunny-side up eggs.

Note that potato cooking time is included in prep time. Only the time to cook the actual potato cakes is included in cook time.

Recipe inspired by Irish American Mom's recipe.

Prep:40 minutes

Cook:20 minutes

Total:1 hour

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