Irish Potato Pancakes: Simple, Delicious, An Authentic Irish Expression!
pancakes are made from a combination of mashed potatoes
and raw potatoes.
Typically made using leftovers from the previous day, this recipe hearkens back to the traditionally frugal Irish lifestyle.
Potato pancakes are also a terrific meal for the days following a holiday meal, where there’s almost always a bit too much on the table!
Delicious Irish pancakes
make a terrific light evening meal (evening tea).
Or you can wrap them around a
slice of meat for more substantial dinner or serve with jam or sugar for
breakfast or a snack.
You can make one large pancake, with
indentations for cutting in quarters, or make individual pancakes. They
all taste delicious no matter how you serve them!
If this makes you hungry for more delicious Irish recipes, please visit our main page on Irish food here.
Meanwhile, please enjoy our favorite Irish potato pancakes recipe!
Irish Potato Pancakes: Ingredients
- 1 cups of leftover mashed potatoes
- 1 cups of grated raw potatoes
- ¼ C milk
Butter or bacon grease for frying
Irish Potato Pancakes: Preparation
- If you’re using bacon grease for frying, fry three to four thick
pieces of bacon in the skillet until bacon is crisp.
- Drain the bacon on a
paper plate covered with a paper towel, leaving the grease in the
skillet to fry the pancakes.
- Also, turn the oven on low, approximately
100 to 200 degrees.
- Lay a clean cotton towel on the counter and grate the
approximately two potatoes onto the towel. Gather the sides of the towel
to create a cloth ball around the grated potato and squeeze out the
excess liquid over the sink.
- Mix the raw potatoes with the mashed ones. Add any optional extras such as bacon or scallions before mixing.
- Mix the milk and egg together. Mix it with the potatoes.
- Combine the dry ingredients, flour, baking soda and salt. If
you’re using pepper, add it to the dry mixture. Whisk enough of the dry
powder into the mashed potato mixture to make it a batter.
- Heat the skillet until a drop of water dances and sputters when you put it into the hot skillet.
Pour approximately a fourth cup of batter into the pan for each
pancake. Cook for about 4 minutes or until you brown the bottom and
flip, cooking an additional four to five minutes on the other side.
the finished pancakes in the oven to keep warm until you’re ready to
A Few More Tips
You can add enough of the flour mixture to the batter to create
dough, which you’ll roll out and cut into circles.
You can invert a
glass onto the dough, to get perfect circles. These take slightly longer
to cook than the batter pancakes do.
You can also cook the pancakes in bacon grease; it’s particularly good for
an evening meal. Add the crumbled
bacon used to create the grease and chopped scallions or onions.
For breakfast or tea, use butter and sprinkle with sugar, jam or syrup.
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