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Place onion on a clean kitchen towel or several layers of paper towels. Gather up the edges and squeeze out as much liquid as possible.
Whisk eggs and egg white in a large bowl. Whisk in flour, pepper, salt and baking powder. Add the onion, potatoes and corned beef; mix to combine.
Preheat oven to 200°F.
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Reduce heat to medium. Add 4 1/4-cup portions of the potato mixture to the pan. Press with the back of a spatula to flatten each portion into a 3-inch cake. Cook until crispy and golden, 2 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven. Repeat with two more batches of the remaining potato mixture and oil, reducing the heat as necessary.