Potato-Corn Cakes with Barbecue Beef

Having finally recovered from Election night frenzy, I actually cooked Wednesday night. Now that I have a working printer again, I cruise the Internets looking for recipes to add to my bursting Betty Crocker recipe binder. One them I came across on the Kraft website was for Chili Barbecue Beef Sandwiches. I thought it sounded good, and after making a batch of homemade¬† chili seasoning, it was perfect for the night after the election. I was up way too late, and poor Jay didn’t sleep at all (he had to go back into work to cover the election and was far too wired when he finally got home to try and sleep). So I wanted something that wasn’t going to take much effort.

There ended up being a lot of leftover meat, which I figured was good–We’re curbing our budget big-time these days (gotta start the Christmas shopping and a certain little bambino has a birthday right after the holidays), so I wanted to re-purpose the leftovers (assuming Jay hadn’t eaten them…Sometimes leftover meat isn’t safe around him!). The weather’s been decent for it being November in South Dakota, so I walked home for lunch a couple days this week. One of those days, I made myself a bowl of mashed potatoes, and on the back of the instant potato box was a recipe for potato-corn cakes. I thought they sounded good, and would be even better topped with the leftover beef.

And they were! They were a bit of a pain in the butt to make, though. The original recipe suggests they’re to be used as an appetizer, but I made them larger than called for, since I wanted them as part of the main dish.

It worked well, I thought.

Yield: 8-10

Potato-Corn Cakes with Barbecue Beef

Potato-Corn Cakes with Barbecue Beef
Prep Time 20 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 50 minutes


  • 2 1/2 lb. chuck roast
  • 1 3/8 oz. chili seasoning (1 envelope, if using store-bought)
  • 1/2 C barbecue sauce
  • 2 C instant potato flakes
  • 1/3 C cornmeal
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp onion powder
  • salt & pepper to taste
  • 2 C milk
  • 2 C frozen corn kernels, thawed
  • 1 C shredded cheddar cheese
  • Cooking spray


For the barbecue beef:

Spread the chili seasoning on both sides of the roast. Place it in a crock pot and pour the barbecue sauce over top. Cook on low for 8-9 hours, or until meat is tender and falling apart.

Remove the roast and shred with two forks. Return the meat to the crock pot and keep warm.

For the potato cakes:

In a large bowl, combine the potato flakes, cornmeal, garlic powder, onion powder, and salt & pepper.

Stir in the milk, corn, and shredded cheese, and mix well. Let stand for 2 minutes.

Using a large scoop, roll into balls and place on a large baking sheet. Flatten into 1/2-inch patties.

Heat a large skillet over medium heat, spray with cooking spray, and cook the patties until browned, about 5-6 minutes per side.

To serve, place 2 or 3 potato cakes on a plate, and top with 1/2 C of the barbecue beef.

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I left the meat off the bambino’s–I used the last of our Famous Dave’s Devil’s Spit sauce, and that’s almost too spicy for me. But I’ve been on a bit of a spicy kick lately, especially since it feels like it’s been ages since we’ve gone to Buffalo Wild Wings! It’s been good, though, since we’ve had off and on dreary, gloomy days this week.

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