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Crispy New England-Style Colcannon Cakes

Adding sharp Vermont Cheddar in a recipe from our Yankee counterparts is the perfect compliment to each other. There is something about melted cheese coming from a crispy exterior of a soft, mashed potato pancake. This recipe is geared for leftover potatoes but why not make Colcannon Potatoes ahead of time and grill up these tasty patties for your Irish table?

Ingredients

For 4 Serving(s)

Recipe

  • 2 cup(s) leftover Colcannon potatoes
  • 1/2 cup(s) eftover corned beef, chopped
  • 3 tablespoon(s) oil
  • 2 cup(s) cornmeal
  • 1/4 cup(s) shredded Vermont extra-sharp Cheddar cheese

Crispy New England-Style Colcannon Cakes Directions

  1. In a large mixing bowl, loosen up(or remash) the potatoes with a masher or fork. Fold in the corned beef and form into four 1/2-cup measure balls. Make an indent in each to fill with a tablespoon(or more if you prefer) cheese. Close the gap and flatten out to an inch in thickness. Place in refrigerator for 30 minutes.
  2. Meanwhile, heat oil in a large skillet over medium heat, nonstick pans are best. Place the cornmeal in a shallow plate. Remove potatoes from fridge and dredge both sides of each potato patty with cornmeal, pressing firmly. when oil is hot, add the Colcannon Cakes and cook for 4-5 minutes per side, or until well browned. Remove and serve.
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