Every St. Patrick’s Day, it’s important to remember that there’s more to Irish culture than just booze. For one thing, there are also potatoes!
In contrast to my last St. Patrick’s Day post, which contained whiskey and was bright green, this one’s a bit more toned down (and is also alcohol-free). For those of you who love savory breakfast, this is for you. And if (like me) you can’t stand the thought of anything savory in the morning, these pancakes make a great lunch or dinner! Ah, pancake dinners – definitely one of the best things in life.
In my efforts to not only associate the Irish with alcohol, I have a question for anyone reading this: What’s you’re favorite thing about the Irish, other than anything alcohol-related? Irish soda bread? Irish jigs? Jedward? Or dare I say it… Bill O’Reilly? No judgement, promise!
These pancakes are nothing like latkes – which, in my opinion, are just too greasy. Instead, the potatoes are mashed, because everyone loves mashed potatoes, right? In the recipe I just say to use “cooked potatoes” since it doesn’t matter if they were boiled, baked, microwaved, etc. So if you have some leftover potatoes from last night’s dinner, they’ll be perfect! And it’s up to you whether you peel them or not. It’s better to peel them, but if not, then there’s no harm done. I didn’t peel my potatoes… because I couldn’t be bothered.
I cooked my pancakes in four egg rings, which is why they’re really thick! Just remember if and when you make these that potato pancakes take longer to cook than regular pancakes. And as with all pancake recipes, make sure you’re paying attention and flip them, you know, when they look like they’re ready to be flipped.
In case you’re looking for more St. Patrick’s Day ideas, here’s some suggestions for you from my blog:
And here’s a couple from other blogs:
- Oatmeal Recipes for St. Patrick’s Day! by The Oatmeal Artist
- Chocolate Guinness Stout Oatmeal with Pecans and Whipped Greek Yogurt by Oatgasm
I have to admit that I’m very jealous of that recipe over at Oatgasm. I really wanted to make a chocolate and Guinness baked oatmeal, but Guinness has gluten so I can’t! But not to worry, there are worse things in life.
I hope everyone has a wonderful St. Patrick’s Day! Are you doing anything special, watching a parade, perhaps?
- 2 tablespoons rolled oats (gluten-free if necessary)
- 3½ oz (100g) cooked potatoes
- ¼ cup milk
- Half a zucchini, shredded/grated
- Salt and pepper, to taste
- Pinch freshly grated nutmeg
- 1 egg
- ¼ teaspoon baking powder
- Use a coffee grinder or good-quality blender to grind the oats into a flour/meal. Set aside.
- Add the potatoes and milk to a medium or large-sized bowl. Microwave for approximately one minute, or until the milk is warm. Mash the potatoes and milk thoroughly.
- Add the zucchini, salt and pepper, nutmeg and egg. Mix well. Add the ground oats and baking powder, and mix until combined. Let the batter sit for about 5 minutes.
- Preheat a large skillet over medium-low heat. Lightly grease the skillet with cooking oil spray. If desired, cook the pancakes in four egg rings. Otherwise, simply add a heaped ¼ cup of batter per pancake.
- Cook the pancakes for 4 - 5 minutes on one side, or until bubbles appear on the surface. Flip, and cook for 4 - 5 minutes on the other side.
- Enjoy either by themselves or with the toppings of your choice!