A simplified and reduced fat version of a classic, make sure to cook extra corned beef for this one! Gluten Free.

INGREDIENTS:

3 medium potatoes, cooked, peeled and coarsely shredded

1 1/2 cups cooked corned beef brisket - shredded and chopped

1/2 cup onion, minced

1/2 tsp black pepper

Splashes of cream or milk, optional

1-2 TBS canola oil, or canola and butter combination as needed

Pinches of fine sea salt

DIRECTIONS:

Boil whole potatoes until they fall off a fork when pierced. Chill completely and grate. Best done the evening or morning before and chilled until ready to grate and use. These also make the best hash browned or Roesti potatoes.

Shred corned beef briskets and chop coarsely. Combine corned beef, potatoes, onion and pepper and shape into patties. If the blend needs a little help bonding, splash with a little cream or milk while tossing.

Heat a heavy stick free skillet or griddle over medium high heat, swirl with oil and cook patties at a lively sauté. Brown one side before carefully turning over with a spatula and browning second side - refresh pan with oil as needed.

Remove from skillet to a paper towel lined plate and sprinkle sparingly with fine sea salt (for more crispness) - serve with eggs, toast and fruit.