These are the best Irish Potato Pancakes ever – crunchy, perfectly fried, and great alongside your favorite Irish dinner for a delicious family favorite side dish! 
Irish food is something we take seriously in our house. I’m half Irish on each side of my family, and we’ve always enjoyed making delicious meals based on our family heritage.
We love the hearty homestyle foods with a focus on potatoes, rich and delicious meats, and gorgeous fresh produce – it’s easy to love traditional Irish cooking.
One of my favorite indulgences when we toured through Ireland last summer (more on our trip here here and here) were potato pancakes – crunchy, crisp, light and airy – they are so delicious and pair perfectly with so many dishes!
You can also easily make these according to your favorite tastes – you could add in a cup of fresh shredded Irish cheddar, some grated parmesan, add in bacon crumbles, onion, and even ground beef or pork!
The secret to these pancakes is making sure your oil is at a perfect temperature for frying – you want it to be hot enough to cook these pancakes quickly, so don’t overcrowd the pan too much as it will bring down the temperature of the oil, which will make them really greasy and soggy (these should be crunchy, not soggy.)
If you’re looking for a really perfect skillet to make these in, I love my electric skillet. It is shallow so I don’t have to use too much oil, but has a good sized lip so it doesnt splash all over – and it has an easy to control temperature dial! You can buy mine here (affiliate link):
These potato pancakes are the perfect side dish recipe for Saint Patricks Day!
- 4 cups mashed potatoes (with 3 tbsp butter melted in)
- 1 egg
- ¼ cup flour
- 2 tbsp garlic powder
- 1 tbsp celtic sea salt
- 1 tbsp fresh cracked pepper
- 1 cup vegetable oil, for frying
- green onions, to garnish
- In a large bowl, combine potatoes, egg, garlic powder, salt and pepper.
- Mix well.
- Roll potato mixture into palm-sized pancakes.
- Add oil to skillet and heat (set to 375 if using an electric skillet).
- Add pancakes to oil and fry, about 4 minutes on each side until crunchy and browned.
- When golden brown on each side, remove from skillet and let sit on paper towel for 5 minutes to cool and drain excess oil.
- Garnish with green onions and serve immediately.
I’m going to try this recipe but leave the egg out. Hubby very allergic to eggs and egg products. Most receipes that only ask for 1 egg, dont taste any different.
Liz – this recipe uses egg for binder. If you find the pancakes aren’t sticking together enough, add a little butter, or some milk, to help it stick a bit better. The egg also gives it a fluffy lift – but if you use really well whipped mashed potatoes that are super smooth, you should be able to omit the egg with no issues!
I have an Irish friend who introduced me to potato pancakes, i shall return the favor by making these for him, see if i can impress, thankyou for sharing