Potato and Beef Cakes Recipe

Directions:

1. Peel the potatoes

2. Cut half of the potatoes into 1 inch pieces and place them in a saucepan, cover with salted water, and bring them to a simmer. Cook until the potatoes are tender about 15 minutes drain the potatoes, and force them through a ricer into a bowl.

3. Grate the remaining potatoes through a box grater

4. Place the grated potatoes in a kitchen towel and squeeze as much liquid as possible from them

5. Transfer the grated potatoes to the same bowl with the riced potatoes

6. Stir in the flour, milk, egg, sea salt, and a couple grinds of peppercorns

7. Add the shredded corned beef to the same bowl

8. Using a 1/3 cup measure, or ice cream scoop, measure out the batter and place on a plate

9. In a large heavy skillet, such as cast-iron, heat, the butter or rice bran oil or a combination of both over medium heat until hot

10. Cook the patties in batches, flattening and turning occasionally until golden brown about eight minutes per batch. Turn out onto a paper-towel lined plate or rack

Taste and adjust pepper and salt.