Recipe: St. Patrick’s Day Potato Pancakes
I grew up 30 miles from one of the biggest small town St. Patrick’s Day celebrations in the country, Rolla, Missouri. It wasn’t as uh… family friendly… as some celebrations, but it was big and green. Later we moved to Butte, Montana, with another huge city-wide St. Patrick’s Day celebration. Also, not as family friendly as some celebrations, but probably more so than Rolla, at least in the time that I went to the two.
And fun. Butte is a lot of fun on St. Patrick’s Day. Starts with breakfast and goes all night long. If you are ever in the area, you really need to check it out.
All of this was just to give a bit of my history with St. Patrick’s Day and really has nothing to do with my recipe. LOL. But my recipe is Irish… or Irish American… okay maybe Scot-Irish American as that is what most of my people from the Ozarks region are… but close enough and it is tasty. And it’s something I ate a lot of growing up, all year long, not just on St. Patrick’s Day.
One of the best things about this recipe is that it is a next day recipe to get rid of left-over mashed potatoes. It’s also one of those next-day/left-over recipes that is as good or better than the original dish.
- 1 egg, beaten (can go to 2 depending on the size of the eggs and how eggy you like things)
- 2 cups leftover mashed potatoes
- Milk (at your discretion)
- 1/4 cup flour
- 2 tablespoons minced onion
- salt & pepper to taste
- Oil for frying
Mix everything except the oil and milk together. Add milk to get to a consistency that isn’t too thin, thicker than your average pancake.
Preheat your skillet/fry pan (preferably iron, of course) with the oil. Drop about a 1/4 cup worth’s onto the oil and fry until brown on both sides.
Serve hot. (You can add other things like cheese, if you like. Or like the photo shows, green onion snips or chives.)