Go Back
–+ servings
Overhead image of finished product: potato latkes with corned beef and cabbage, on white platter.

Easy Corned Beef and Cabbage Latkes

A bite-sized twist on an Irish-American classic, these Corned Beef and Cabbage Latkes are simple to make and a crowd-pleasing seasonal appetizer. This is the quick, delicious route but feel free to use scratch-made components if you feel inspired! These are perfect for a St. Patrick's Day happy hour, washed down with a cold brewski.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine American, Irish
Servings 16 latkes
Calories 157 kcal

Equipment

Ingredients
  

  • 2 boxes Frozen latkes prepared
  • 2 lbs Corned beef fully cooked

For the quick-pickled cabbage:

  • 3 cups Green cabbage finely shredded
  • 2 Tablespoons Apple cider vinegar
  • 1 teaspoon Sugar
  • 1 teaspoon Stone ground mustard

For the horseradish aioli:

  • 6 Tablespoon Mayo
  • 2 Tablespoon Horseradish or horseradish cream
  • 1 teaspoon Stone ground mustard
  • 1 teaspoon Lemon juice
  • Black pepper to your heart's content

Instructions
 

Prepare Corned Beef

  • Prepare about 2 pounds of corned beef roast. (Skip this step if using leftover roast.) Rinse the brine off of the roast to reduce saltiness and trim any excess fat. Place in a Dutch oven in about 1 inch of stock or water with the spice packet (often included with the corned beef roast). Cover and bake at 325F for 2 hours or until fork tender.

Prepare Latkes / Potato Pancakes

  • Bake latkes at 400F for 10 minutes, flip them and then bake for an additional 10 minutes. Set aside until you're ready to assemble.

Make the Quick-Pickled Cabbage:

  • Add shredded cabbage, vinegar, sugar, and mustard to a small sauce pan on medium heat. Simmer and stir until the cabbage becomes a bit translucent and is about half way to being kraut-like, about 5 minutes. Chill before assembling the latkes. You can substitute your favorite sauerkraut for the slaw, if you like. Just know the end product will be on the saltier side.

Make the Horseradish Aioli:

  • Add the mayo, horseradish, mustard, lemon juice, and black pepper to a small bowl and stir until well combined. Set aside.

Assemble the Latkes:

  • Once all components are prepared, corned beef and latkes should still be warm, the cabbage and aioli chilled.
  • Layer the components in a stack with the latke as the base: Latke, aioli, corned beef, and quick-pickled cabbage. Repeat until you have a platter of appetizer-sized bites. Plan on about 2-3 per person. They are hearty and so delicious your guests will be returning for seconds. Enjoy!

Notes

These appetizers are great for the American St. Patrick's Day holiday and can serve as a stand-alone dish for a casual gathering.
Each latke is 2-3 bites, can be messily eaten with your hands when in good company. Some folks may enjoy having a small plate and a fork and knife as they are more than a single bite.
For smaller bites, try swapping the latke with smaller, home-made versions of the potato pancake OR use tater tots. Go wild!
Does it need to be said that these can be served any time throughout the year? If you can find a good corned beef, that is.

Nutrition

Calories: 157kcalCarbohydrates: 2gProtein: 9gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 33mgSodium: 744mgPotassium: 205mgFiber: 0.4gSugar: 1gVitamin A: 17IUVitamin C: 21mgCalcium: 11mgIron: 1mg
Keyword Cabbage, Corned Beef, Finger Food, Latke, St. Patrick's Day
Tried this recipe?Let us know how it was!