Potato Pancakes for St. Patrick’s Day
Potato Pancakes for St. Patrick’s Day. My Irish grandmother would make these all time, these or potato scones and we loved them.
I have not had these since she had made them so long ago. I miss my wonderful grandmother as she lived with us and was like a second mother to me. So many fond memories, one of them is of her making these Potato Pancakes.
She never had a recipe and I asked her countless times and she said “oh it is just a pinch of this and a mouthful of that”. Never had anything written down it was all in the feel.
I attempted these last St. Patrick’s Day and I failed miserably!! You have to have mashed potatoes that are cold and have sat over night being the key I believe.
Helpful Items for This Recipe
This post contains affiliate links.
I made these and Amber, our daughter, thought she died and gone to Irish heaven!! She was stunned that I had never made them for her before!!
I had to cut her off at 5 pancakes or I would not have had one. She devoured them. Ken was very thrilled to have some when he came home too and we enjoyed them with a nice big salad.
Another vegetarian meal here but these of course would make a great side for sausages or corned beef for your St. Paddy’s Day celebrations.
Crack open a Guinness and your are celebrating the day. They are crispy good on the outside and creamy and soft on the inside. A perfect potato pancake and just like how I remembered them.
Check out our new video here on how easy they are to make!
Happy St. Patrick’s Day!! Enjoy!!
Potato Pancakes Recipe
- 2 cups mashed potatoes
- 1 egg
- ¼ cup flour
- Salt, pepper and powdered garlic to taste
- Chives, optional
- Canola oil for frying
- In a medium bowl mix together the mashed potatoes, egg, flour, salt, pepper, garlic and chives if using.
- Preheat a large skillet with 2-3 Tbsp. of canola or enough to give a even layer in the pan.
- Form the potato mixture into patties and fry them for a couple of minutes until they are golden brown. Turn over and fry them on the other side. Serve hot with a sprinkling of chives.
Recipe adapted from Food.com by Thomas Danier