Food Recipes Side Dishes Potato Dishes Irish Potato and Corned Beef Cakes This meaty version of boxty, aka Irish potato pancakes, is the perfect use for leftover corned beef. By Ian Knauer Ian Knauer Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows Diary of a Foodie and Adventures with Ruth. Knauer went on to create and host his own PBS series, The Farm with Ian Knauer. Food & Wine's Editorial Guidelines Published on March 15, 2026 Save Rate PRINT Share Close Credit: Ian Knauer Active Time: 30 mins Total Time: 1 hr Yield: 12 pancakes Jump to recipe Combining both grated and mashed potatoes yields pancakes that are crisp on the outside and soft and tender in the center.Shredded cooked corned beef adds savory heft and makes smart use of leftovers.Pan-frying these cakes slowly over medium heat in butter delivers a tender interior and a golden, crispy finish. This recipe for potato and corned beef cakes is a modified version of boxty, the traditional Irish potato pancake that's fried on a griddle. If you've got some corned beef hanging out in your fridge, chances are you also have the rest of the ingredients needed to make this hearty, meaty take on boxty. Potato pancakes of the world, unite! Both boxty and latkes are potato pancakes. Boxty use a combination of mashed and grated potatoes to yield soft-centered pancakes with crisp exteriors; latkes are made solely from grated potatoes, resulting in thin, crispy pancakes. Both are excellent, versatile dishes that can be incorporated into any meal, any time of day. Both latkes and boxty are especially delicious served with crème fraîche and sliced scallions. Notes from the Food & Wine Test Kitchen Starchy russet potatoes make the best boxty. Half the potatoes are grated, while half are boiled and passed through a ricer. If you happen to have leftover mashed potatoes on hand, feel free to use them in place of the boiled potatoes. Be sure to use medium heat when pan-frying your boxty so that the interior grated potatoes cook fully — in this instance, slower is better than faster. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. 2 pounds potatoes 1/3 cup all-purpose flour 1/4 cup whole milk 1 large egg Kosher salt Freshly ground black pepper 1 cup shredded, cooked corned beef 3 tablespoons unsalted butter Directions Peel half the potatoes and cut them into 1-inch pieces. In a medium saucepan, cover the potato pieces with salted water and bring to a simmer. Cook until the potatoes are tender, about 15 minutes. Drain the cooked potatoes and force through a ricer into a bowl. Peel the remaining potatoes and grate with a box grater. Wrap the grated potatoes in a kitchen towel and squeeze as much liquid from them as you can. Transfer the grated potatoes to the bowl. Stir in the flour, milk, egg, 3/4 teaspoon salt, 1/2 teaspoon pepper, and corned beef. Form the batter into 1/3-cup-size patties. In a large heavy skillet, heat half the butter over medium heat until hot, then cook the patties in batches, turning occasionally, until golden, about 8 minutes per batch. Cook the remaining patties in the remaining butter. Serve. Originally appeared: August 2014 Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.