Sign In
Forgot your password?
Don't have an account? Register Here
Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

Get Social
St. Patrick's Fare

Irish Potato Pancakes

Tags:Irish, St Patrick's Day, St Pat's Day, Potatoes

Serving Size:Serves 4-6

Ingredients

  • 2 pounds, peeled Yukon Gold Potatoes, peeled
  • 3/4 cup whole milk
  • 1 1/4 teaspoon, plus more for seasoning fine sea or Kosher
  • 1 large egg
  • 1/3 cup All-purpose flour
  • 1/4 teaspoon Freshly grated pepper
  • 1-2 tablespoons unsalted butter, but into small pieces

Adapted From:Taste of Home

Description

A tasty side for meat.

Preparation

 Heat the oven to 200 degrees.

Chop half of the potatoes into large dice, place in a medium saucepan, salt generously, and cover with cold water by 1 inch.  Bring to a boil over high heat, reduce the heat to low, and simmer the potatoes uncovered until fork tender, about 8 minutes.  Meanwhile, grate the remaining potatoes on the large holes of a box grater. Toss with ¼ teaspoon of the salt and place in a fine mesh strainer set over a medium bowl; set aside.  When the boiled potatoes are ready, drain them, and return them to the pot, add ¼ cup of the milk, and mash until the potatoes are smooth.  With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid.  Add the grated potatoes to the mashed potatoes.  

Place the egg, remaining ½ cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl and whisk until smooth, about 10 seconds.  Add the potatoes and stir until evenly incorporated. 

Heat a large nonstick frying pan or griddle over medium heat.  Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: if the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.  Once the pan is ready, add enough butter to lightly coat the bottom when melted.  Drop 3 dollops (about ¼ cup each) of the batter into the pan and spread each to about ¼ inch thick.  Cook until the pancake bottoms are golden brown, about 4 to 5 minutes.  Flip and cook the other side until golden brown, about 4 to 5 minutes more.  Place on a baking sheet and set in the oven to keep warm.  Repeat with the remaining butter and batter. Serve warm.

Rate / Add your own comment
Rate this Recipe: