The perfect way to use your corned beef leftovers!

from Rachel Oberg, GB Guido’s Produce Team Member and Dinner Specialist

Serves 4


Enough of your favorite buttermilk pancake mix to make eight 4-inch pancakes

2 tablesppons salted butter

1 large yukon gold potato, cut into 1/2 inch cubes

1/4 pound green cabbage, chopped

1/4 cup water

3/4 to 1 teaspoon salt (or to taste)

1/2 pound cooked corned beef, cut into small cubes

1 bunch scallions, chopped (white and green parts)


For topping: 1/4 cup chopped dill, Maldon salt, 8 lemon wedges, sour cream


Make the pancake batter and set aside.

Heat a large skillet over medium heat and add 2 tablespoons of butter. When the butter is hot, add the potato and cabbage. Cook for about 3 minutes, stirring occasionally. Stir in the water and the salt, cover and cook until the veggies are tender, about 10 minutes. Add the corned beef and scallions and cook until meat is hot. Taste for seasoning. Set aside to cool slightly. Transfer half the corned beef filling to a bowl. Then add half the pancake batter and stir gently. Heat a clean skillet over medium and add some butter. When the butter has melted, add about 1/4 cup of batter at a time, making 4-inch griddle cakes. Cook until bubbles appear and stay. Flip, and cook until they’re golden on both sides. Repeat until all filling and batter have been used. Serve topped with sour cream, dill, Maldon salt, and a squeeze of lemon.


Serve the griddle cakes with carrots with butter and herbs (dill and parsley would be nice), a slice of Irish Soda Bread, and a glass of Guinness Stout Beer. Serve some mint chocolate chip ice cream for dessert.