Corned Beef Potato Cakes

Corned beef cakes with potatoes and green onions are fantastic for breakfast, served with or without eggs. We love these pancakes on a Sunday morning.

½ (12 oz) can corned beef, broken into very small chunks
3 medium potatoes, shredded
2 green onions, chopped
1 large egg
sea salt
black pepper, freshly ground
¼ cup vegetable oil

Place corned beef into a large bowl with potatoes, green onions and egg; season with salt and pepper. Form mixture into golf ball-sized balls.

Heat oil in a large skillet over medium heat. Place potato balls, a few at a time, into the hot skillet. Flatten balls with a spatula and fry until crisp and golden brown, about 7 minutes per side.

Remove to a paper towel-lined plate. Repeat to cook remaining pancakes.

Makes 4 servings.

Nutritional Information:
Calories 260, Carbs 29 g, Protein 16 g