These traditional Irish potato pancakes are truly the best of both worlds. Part pancake and part hashbrown which means they are perfect for breakfast and dinner!
- 2 lbs. of large Yellow Potatoes
- 3/4 cup Whole Milk
- 1 1/4 teaspoons salt
- 1 Large Egg
- 1/3 cup Flour
- 1/4 teaspoon Black Pepper
- 1-2 tablespoons of Butter
- Start by heating your oven to 200 F.
- Dice your large yellow potatoes and place them into a medium-size saucepan. Salt generously, and then cover with cold water by 1 inch. Bring the water to boil over high heat on the stove then reduce to low heat. Simmer uncovered potatoes until tender. It usually takes about 8 minutes.
- Grate the remaining potatoes with the large holes on a box grater. Add 1/4 teaspoon of salt and place them in a mesh strainer. Set over a medium bowl and set aside.
- Once your boiled potatoes are ready then drain them and return them to the pot. Add milk and mash until the potatoes are smooth.
- Press grated potatoes with a spatula to remove any liquid then add the grated potatoes to the mashed potatoes and stir until evenly distributed.
- Place the egg, remaining milk, flour, pepper, and 1 tsp. of salt in a large bowl and whisk until smooth. Add the potatoes and stir until evenly incorporated.
- Heat a frying pan over medium heat then add butter to lightly coat the pan. Drop 3 dollops of the batter onto the pan and spread each to be about 1/4 inch thick. Cook until golden brown, and then flip to cook the other side until golden brown.
- Serve warm and enjoy!
Did you know Eagle Eye Produce grows several different varieties of potatoes? Find out more here!