St. Patrick's cakes

Time 50 minutes
Yields Makes 4 cakes
St. Patrick’s cakes
(Genaro Molina / Los Angeles Times)

Melt 2 tablespoons butter over low heat in skillet. Add cabbage and saute until just wilted, 2 to 3 minutes.


Combine potatoes, corned beef, cabbage, chives and flour until thoroughly blended. Season to taste with salt and pepper. Place mixture on floured board and divide into 4 cakes, patting both sides of each cake with flour.


Melt remaining 2 tablespoons butter on griddle. Brown cakes, turning once, about 5 minutes per side.


Combine sour cream and horseradish. Top each cake with dollop of horseradish-sour cream sauce.

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