Silverside or corn beef is one of the most versatile meats. Not only does it make a very satisfying meal, but the leftovers can be put to several different uses; a sandwich of corn beef and piccalilli makes a great lunch and of course there are the well known hash brown cakes.

It was along the lines of hash brown cakes that my thoughts wandered, but wanted something with a bit more crunch that also just might accommodate my desire for a little maple syrup. Okay, not diet friendly but completely delicious!




Potato pancakes seemed the ideal way to carry this off, because really, how can you go wrong with fried potato? It was just a matter of adding some finely shredded slices of corn beef and drizzling over the maple syrup. Of course sour cream would be nice instead of maple syrup or both could come along for the ride.

Hashed Potato Pancakes

2 eggs
2 heaped tablespoons plain flour
100ml milk
nutmeg, a good pinch
salt & fresh ground pepper
2 or 3 floury potatoes, grated
6 to 8 thin slices of corn beef, shredded with a knife
oil for frying
maple syrup - optional
sour cream - optional

In a bowl, lightly beat the eggs, add the flour and milk then beat until smooth. Season with the nutmeg, salt and quite a lot of freshly ground pepper. Wrap the grated potato with a tea towel and squeeze out as much moisture as you can and add to the batter along with the shredded corn beef. Check the seasoning again.

Place a film of oil in a frying pan and when hot, add in spoonfuls of the mixture and flatten with a spatula or egg slice. Fry until well browned, turn and brown the other side, keep warm until all the mixture is used up.

Place on plates and top with sour cream, maple syrup or any other desired topping.