Corned Beef Stuffed Potato Balls Recipe
Crispy on the outside and creamy inside, these corned beef stuffed potato balls transform mashed potatoes or leftover colcannon into a savory appetizer. Filled with chopped corned beef and aged Irish cheddar, then breaded and fried until golden, they are perfect for St. Patrick’s Day, game day, or creative leftovers.
Ingredients
Potato Base
- 4 large russet potatoes , peeled and cubed
- 1½ teaspoons salt , divided
- OR
- About 4 cups cold leftover mashed potatoes , colcannon or champ
Filling
- 1 pound cooked corned beef , finely chopped
- ¼ cup chopped green onions or parsley
- ½ teaspoon black pepper
- ½ cup finely shredded aged Irish cheddar (optional)
Coating
- 1 cup all-purpose flour
- 2 large eggs , beaten
- 2 cups panko breadcrumbs
- 1 quart vegetable oil (for frying)
Instructions
- Boil potatoes in salted water until fork-tender, about 20 minutes. Drain and steam dry 1–2 minutes. Mash with remaining salt until smooth. Cool completely.If using leftover mashed potatoes, colcannon, or champ: Skip boiling and mashing. Instead. use 4 cups cold, well-chilled colcannon or champ. If the mixture feels soft, stir in 1–2 tablespoons flour before shaping to reach desired texture.
- In a bowl, combine chopped corned beef, herbs, pepper, and aged Irish cheddar if using.
- Scoop about 2 tablespoons mashed potatoes. Flatten in your palm, add 1 tablespoon filling, and seal tightly. Roll into a golf ball-sized sphere.
- Place on a lined tray and chill 30 minutes.
- Roll each ball in flour, dip in egg, then coat in breadcrumbs. Chill again 15–30 minutes for best results.
- Heat oil to 350°F. Fry in batches 3–4 minutes until golden brown. Drain on paper towels.
Notes
- Chill before frying to prevent splitting
- Use cold potatoes for best structure
- Finely chop corned beef
- Do not overcrowd fryer
- Maintain 350°F oil temperature
- Freeze uncooked balls up to 2 months