Delicious corned beef rosti made with Yukon potatoes, corned beef, and seasoned with lemon zest, thyme, salt, and pepper. These crispy potato cakes are perfect for a satisfying meal.
1: Shred the corned beef into a large bowl and set aside.
2: In a pot filled with water, simmer the potatoes for 3-4 minutes.
3: Strain the potatoes. Once cool enough to handle, grate the potatoes using a box grater.
4: Mix together potatoes, corned beef, lemon zest, thyme, salt, and pepper.
5: On a baking sheet lined with tin foil or parchment paper, place a ring mold on top and scoop some of the potato mixture into the mold. Press down using the back of a spoon.
6: Preheat a nonstick pan and add vegetable oil. Once the oil begins to smoke gently, add the rostis. Give the pan a shake to prevent any sticking.
7: When the rostis begin to brown around the edges, flip them over, add butter, and finish cooking in a 350°F oven for 5 minutes.
8: Serve with your favourite dipping sauce.
