Green-with-Envy St. Pattys Potato Cakes

Green-with-Envy St. Pattys Potato Cakes
  • Cook Time
  • Prep Time


  • 1 cup leftover mashed potatoes*
  • 1 egg, lightly beaten
  • 1 ounce corned beef, chopped into small pieces
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/4 cup frozen green peas, thawed and lightly mashed with a fork
  • 1 tablespoon chopped parsley
  • 2 tablespoons extra-virgin olive oil


In a medium bowl, stir together the mashed potatoes, egg, corned beef, spinach, peas and parsley. Mix with a wooden spoon to combine. Form into golf-ball-size balls, then flatten with the palm of your hand.

In a large nonstick skillet, heat the olive oil over medium-high heat. Working in batches, add the potato cakes to the pan and cook, turning once, until golden-brown and heated through, about 5 minutes. Transfer the cakes to a paper-towel-lined plate and let cool slightly.