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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!
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Fried Potato Pancakes
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 one 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!
Check out my web story about making these Irish Potato Pancakes!
How to Make Irish Potato Pancakes
4 cups potatoes, mashed , with 3 tbsp butter melted in – you can use leftover mashed potatoes, too. Potatoes act as the base for our pancakes, giving them their light, airy texture, and rich and creamy flavor.
1 egg – egg acts as a binder and gives our pancakes extra lift.
1/4 cup flour – flour helps our pancakes come together and acts as a binder. All purpose flour or AP gluten free flour works in this recipe.
2 tbsp garlic powder – potatoes can be a bit flavorless, and the garlic powder is absolutely necessary to kick this recipe up a notch and make it rich and delicious.
1 tbsp salt, maldon finishing salt – we like large, light, crunchy Maldon salt flakes to sprinkle over the top of potato pancakes at the end. Maldon salt is large, but has less sodium, so it isn’t overpoweringly salty.
1 tbsp pepper, fresh cracked – black pepper gives a bit of extra kick to the potato.
1/2 cup vegetable oil, for frying – you can also use peanut oil, lard, or butter.
Green onions, to garnish – we like to serve these pancakes with green onions, but you can also serve with sour cream, too!
- 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.
Tips to Perfect Potato Pancakes & FAQs
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).
FAQs
Leftover potato pancakes can be stored up to four days in an airtight container in the refrigerator.
We recommend pan-frying leftover potato pancakes in a pan with a bit of butter for the best flavor and texture.
Potato pancakes are done when they are crispy and crunchy on the outside, about 5 minutes frying time per side on medium heat.
Potato pancakes should fry in shallow oil that doesn’t cover the pancake – it should only be 1/4″-1/2″ deep. Deep oil will make your pancakes soggy.
We fry potato pancakes in canola or peanut oil, lard, or butter.
Potato pancakes don’t contain baking soda or self-rising flour, making them different from our easy Irish potato bread. All-purpose flour, without baking soda, works in this recipe.
What to Serve With Potato Pancakes
If you’re making these potato pancakes for Saint Patricks Day, and want to
These potato pancakes are the perfect side dish recipe for Saint Patricks Day!
You can find more Irish food inspired recipes here.
Irish Potato Pancakes Recipe
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The Best Irish Potato Pancakes Ever
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!
Ingredients
- 4 cups potatoes, mashed , with 3 tbsp butter melted in
- 1 egg
- 1/4 cup flour
- 2 tsp garlic powder
- 1 tbsp sea salt
- 1 tsp pepper, fresh cracked
- 1/2 cup vegetable oil, for frying
- green onions, to garnish
Instructions
- In a large bowl, combine potatoes, egg, flour, 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.
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Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 288Total Fat 24gSaturated Fat 4gTrans Fat 1gUnsaturated Fat 19gCholesterol 24mgSodium 845mgCarbohydrates 16gFiber 1gSugar 1gProtein 3g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
Are the potatoes measured before or after mashing? My mom never used a recipe, just threw leftover mashed potatoes and everything else together and made the BEST ‘potato cakes’ ever!
This recipe was measured before the mashing – but it is very much a recipe intended to use leftovers, so you can totally adapt it to make it more like your moms! Think of it as a base more than a strict recipe 🙂
Thank you!
Mouthwatering recipe
What’s served with these pancakes?
We serve them with corned beef, pork chops, roast, sausages – anything you’d serve with potatoes. But they are also good on their own with sour cream too!
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!
He may be able to eat duck eggs. They work just like chicken but the protein that causes the allergy is different. Be careful, it’s very rare but possible to react to both.
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