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!
|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 Tbsp||Unsalted butter, melted|
|Sour cream (optional)|
|Sliced scallions (optional)|
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!