The Best Irish Potato Pancakes Ever

4.59 from 34 votes
Jump to Recipe

This post contains affiliate links. Please read our disclosure policy.

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!

picture of potato pancakes on a cutting board
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week – and be sure to tag @sweetcsdesigns on social media – I love to see your creations!
Please enable JavaScript in your browser to complete this form.

Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.

We add lots of tips in our recipe – so you can make this dish, understand why it works and what each ingredient means to the flavor of a recipe. I also answer questions my friends and family have asked about my recipes, to help home cooks of any skill level better understand the processes we use and why!

picture of potato pancakes on a cutting board

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!

picture of potato pancakes on a cutting board

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.
picture of potato pancakes on a cutting board

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

How long do potato pancakes last?

Leftover potato pancakes can be stored up to four days in an airtight container in the refrigerator.

How do I reheat potato pancakes?

We recommend pan-frying leftover potato pancakes in a pan with a bit of butter for the best flavor and texture.

When are potato pancakes done?

Potato pancakes are done when they are crispy and crunchy on the outside, about 5 minutes frying time per side on medium heat.

How much oil should I have in my pan for frying?

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.

What kind of oil should I fry potato pancakes in?

We fry potato pancakes in canola or peanut oil, lard, or butter.

Do you use baking soda in potato pancakes?

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.

picture of potato pancakes on a cutting board

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.

picture of potato pancakes on a cutting board

Irish Potato Pancakes Recipe

If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!

Follow on Instagram

Follow
picture of potato pancakes on a cutting board

CONNECT WITH SWEET C’S!
Be sure to follow me on social media and get in on all the fun!

Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week – and be sure to tag @sweetcsdesigns on social media – I love to see your creations!
Please enable JavaScript in your browser to complete this form.
picture of potato pancakes on a cutting board
Print

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!
Course Side dishes
Cuisine Irish
Keyword frying, irish food, mashed potato, potato, saint patricks day, side dish
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 12 pancakes
Calories 288kcal
Author Courtney O’Dell

Ingredients

  • 4 cups potatoes mashed , with 3 tbsp butter melted in
  • 1 egg
  • ¼ cup flour
  • 2 tsp garlic powder
  • 1 tbsp sea salt
  • 1 tsp pepper fresh cracked
  • ½ 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.

Video

Nutrition

Serving: 1g | Calories: 288kcal | Carbohydrates: 16g | Protein: 3g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 845mg | Fiber: 1g | Sugar: 1g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




17 Comments

  1. tsSLAueP says:

    5 stars
    1

  2. Kim says:

    Hi Courtney,
    If I’m bringing these to a party, what’s the best way to store them and keep them warm?

    1. Katherine says:

      Hi Kim, I like to heat up a casserole dish in the oven and place them in the warmed dish. Then I cover them with a kitchen rag (to keep them moist) and wrap it in tin foil to capture the heat. They will lose some outside crisp when being transported, when you get there you can always brown them more in the pan but they will taste great even without more toasting. Enjoy!

  3. Patricia Middleton says:

    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!

    1. Courtney ODell says:

      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 🙂

      1. Patricia Middleton says:

        Thank you!

      2. Christine Collins says:

        Hey! I am making these and wondering if too thin – I can’t “roll” these. Add more potatoes?

      3. Katherine says:

        Yes, you may also need to press your shredded potatoes in a kitchen towel to get out more of the moisture so that they aren’t lending too much liquid to the batter. Hope this helps.