Every year we celebrate our Irish roots and the American-Irish tradition of corned beef and cabbage for St Patty’s day. Over the years I have gotten better at corned beef, but really have never been fond of all that boiled beef and cabbage. This year we tried two new things and they were a success. First we ditched the mushy potatoes and lifeless boiled or slow cooker pale cabbage in favor of roasting the potatoes and carrots and sauteing the cabbage with some onion. Then we served a slow cooker corned beef (from Stephanie O’Dea’s More Make It Fast, Cook It Slow)that had been been coated with honey, Dijon mustard and cloves over the veggies. Much better with all the flavors and textures not muddied and mushed by boiling or steaming away in liquid in the slow cooker all day.
There were just enough leftovers to add more steamed potatoes and make a corned beef hash cake. I found several recipes, but finally just combined all the coarsely chopped leftovers with an egg and formed them into patties and coated them with sweet rice flour.
Corned Beef Hash Cakes
- 4 medium Yukon Gold potatoes steamed or roasted and diced
- 1 cup leftover corned beef, diced
- 1 cup sauteed cabbage
- 1/2 cup roasted carrots, diced
- 1 egg
- 1/2 cup sweet rice flour
- oil for frying
- Salt and Pepper to taste
Combine potatoes, corned beef, carrots, cabbage and egg and mix well, slightly mashing the potatoes as you combine. Season with salt and pepper. Form into about 8 cakes and dredge in sweet rice flour that has been seasoned with salt and pepper. Panfry in oil until golden brown. Serve with Thousand Island dressing for dipping.
These were a hit with the family, although the youngest says they would be better with real, creamy mashed potatoes. (I made them dairy-free because she has issues with dairy.)
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