A meaty and flavorful twist on potato pancakes features tender chunks of Charlie’s Pride Corned Beef and Monterey Jack Cheese mixed with seasoned hash brown potatoes, all cooked to a crispy golden brown. Deliciousness is served!
Serves:
6-8
Ingredients:
| 1 lb. | Charlie’s Pride Cooked Corned Beef, sliced thick then chopped (about 2 cups) |
| 2 cups | Frozen hash browns, thawed |
| ¼ cup | Onion, grated |
| ½ cup | Monterey Jack cheese, shredded |
| 1 tsp | Kosher salt |
| 1 tsp | Black pepper |
| 2 | Eggs |
| ½ cup | Flour |
| 2 Tbsp | Unsalted butter, melted |
| Sour cream (optional) | |
| Sliced scallions (optional) |
Directions:
In a bowl, combine corned beef, hash browns, onion, cheese, salt, pepper and eggs. Slowly add flour and mix until just blended. Form ¼ cup mixture into a ball, repeat with remaining mixture. Lightly dust each ball with flour and flatten into a patty. In pre-heated sauté pan on medium heat, add melted butter, then 4-6 patties; brown for 3 minutes on each side. Repeat until all patties are cooked. Garnish with sour cream and sliced scallions if desired and enjoy!