When the people of Dublin, Ireland elected their first Jewish mayor, Robert Briscoe, in 1956, baseball legend Yogi Berra allegedly exclaimed “Only in America!”

This St. Patrick’s Day recipe for corned beef and potato pancakes with pickled cabbage crème fraîche was created in that same spirit.

Potato latkes, traditionally served at Hanukkah, are the inspiration for these crispy patties made with potato and onion. But in this version, flavorful shreds of corned beef, along with a pickled cabbage topping, are added as a tribute to Ireland.

Be sure to use pre-shredded hash brown potatoes, which can be found in either the produce or dairy section of most grocers. These are much drier than freshly grated potatoes and will ensure crispy results that hold together well in the frying pan.

If you can’t find those, you can peel and shred your own russets. But before cooking them, roll the shreds up in a clean dish towel, then squeeze out as much moisture as possible.

CORNED BEEF AND POTATO PANCAKES WITH PICKLED CABBAGE CREME FRAICHE —Yield: About 16 pancakes

1 cup pickled or sweet and sour red cabbage1/2 cup crème fraîche or sour cream1/2 cup all-purpose flour1 teaspoon kosher salt1 teaspoon ground black pepper1/4 teaspoon baking powder1 (20-ounce) bag fresh shredded potatoes, or thawed frozen shredded potatoes (about 4 cups)1 cup finely chopped sweet onion1/3 pound thinly sliced corned beef, cut into thin strips3 egg whites, whisked until frothyPeanut or vegetable oil, for frying

Procedure: 1. In medium bowl, stir together pickled cabbage and crème fraîche. Transfer to serving bowl and set aside.2. In small bowl, whisk together flour, salt, pepper and baking powder. Set aside.3. In large bowl, combine potatoes, onion, corned beef, egg whites and reserved flour mixture. Mix well to make batter that is loose, but holds together well, adding more flour, if necessary. In large skillet over medium-high heat, heat about 1/2 inch oil until shred of potato dropped into it sizzles immediately.4. Working in batches and using about 1/4 cup batter per pancake, drop batter into oil, leaving several inches between pancakes. Flatten pancakes slightly with back of spatula. Fry, turning once, until browned, about 2-3 minutes per side. Remove to platter lined with paper towels.5. Serve immediately with pickled cabbage crème fraîche.6. Pancakes also can be reheated on baking sheet in 400-degree oven.

Nutrition data per pancake: 113 calories; 37 calories from fat (33 percent of total calories); 4 g fat (1 g saturated; 0 g trans fats); 6 mg cholesterol; 15 g carbohydrate; 4 g protein; 2 g fiber; 213 mg sodium.

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