Corned Beef Fritters

5 from 4 votes

These hearty breakfast fritters, made with potatoes and corned beef, skip the flour batter for cornstarch and egg. Enjoy rich, salty flavors with a soft interior and crunchy exterior—an extra crispy twist on classic corned beef hash!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Breakfast, Snack

Cuisine: American

Servings: fritters

Calories: 188kcal

Author: Callan Wenner

Equipment

Large mixing bowl
Box grater
cast iron pan

Ingredients

1 lb russet potatoes peeled and shredded (about 3 medium sized potatoes
½ cup green onions sliced (greens and whites)
2 cloves garlic minced
2 teaspoons kosher salt
½ teaspoon black pepper
1 large egg whisked
⅓ cup cornstarch
2 cups corned beef roughly chopped
2 tablespoons salted butter
¼ cup extra virgin olive oil
Flaky sea salt to finish

US Customary - Metric

Instructions

Peel and shred (larger shred) the potatoes on a box grater or using a shredding attachment in a food processor.
1 lb russet potatoes
Add the potatoes to a clean dish towel and wring out as much water as possible.
Add the green onions, garlic, potatoes, salt and pepper, and egg to a large bowl and mix to combine. Add the cornstarch and corned beef and use a rubber spatula to fold it all together. Sprinkle the cornstarch all over the top to evenly disperse it.
½ cup green onions, 2 cloves garlic, 2 teaspoons kosher salt, ½ teaspoon black pepper, 1 large egg, ⅓ cup cornstarch, 2 cups corned beef
Heat a large frying pan over medium low heat until hot. Add the butter and oil and swirl until the butter melts.
2 tablespoons salted butter, ¼ cup extra virgin olive oil
Scoop out ¼ cup of fritter batter and form it into a patty with your hands (it won't stick together, just make it round) and add to the pan. Repeat with 3-4 fritters, making sure not to crowd the pan or allow them to touch.
Cook for 3-5 minutes until nicely golden brown, then flip and cook for another 3-5 minutes.
Transfer the cooked fritters to a wire rack and sprinkle with flaky sea salt. Place in a 200℉ oven to keep warm, if needed.
Flaky sea salt
Repeat with the remaining fritter batter. If the fat is all gone, add a bit more oil and butter and allow it to heat back up before adding more fritters.

Video

Notes

Salt makes the potatoes release more water as time goes on. After the first batch of fritters go into the pan, pull the mixture to the side of the bowl and add a paper towel to the bottom to absorb extra liquid.

A cast iron skillet will conduct the most heat and produce the crispiest fritters.

Store in an airtight container in the fridge for up to 5 days. When ready to reheat, add them to a 350℉ oven (on a wire rack, if available) or 325℉ air fryer and heat for 5-7 minutes until crispy and warmed through.

Nutrition