Ingredients:

• 2 lbs Idaho® potatoes, peeled and cubed
• 2 cups leftover corned beef, cubed
• 2 scallions, chopped green and white parts
• ⅓ cup all-purpose flour
• ⅓ cup whole milk
• 1 large egg
• 2 teaspoons kosher salt, plus more to taste
• 1½ teaspoons black pepper
• Vegetable oil for frying

Directions:

1. Put the potatoes in a large pot, add 2 tablespoons of salt, fill with cold water and bring to a boil over medium-high heat. Cook until the potatoes are fork tender about 20 minutes, drain well and place the potatoes back into the pot to cool for about 10 minutes.
2. Using a potato ricer or grater, rice the potatoes into a large bowl - you should have about 4 cups of riced potatoes. Add the cubed corned beef, chopped scallions, flour, milk and egg to the potatoes and stir well to combine. Season with salt and pepper.
3. Heat a cast iron skillet skillet over medium heat with about ¼ cup of vegetable or avocado oil and form ½ cup of potato mix into a round patty. Fry for about 3-4 minutes per side or until it’s a nice medium gold color on each side. Make sure you place no more than 3-4 potato patties at a time in the frying pan.
4. Once finished transfer to a paper towel lined baking sheet to drain any excess oil and season with more salt.
5. Keep the cooked patties warm in a 200°F heated oven. Serve the patties hot and if desired with a fried or poached egg on the side.