Irish Pan Fried Shredded Potatoes Recipes

THE IRISH POTATOES

Steps:

• Place the potatoes into a large pot and cover with salted water; bring to a boil. Cook the potatoes at a boil for 10 minutes; drain. Set potatoes aside to cool.
• Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch baking dish with 1 tablespoon butter.
• Grate 2 of the potatoes into the bottom of the prepared baking dish. Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. Repeat layering until all ingredients are used and dish is full.
• Drizzle melted butter, whipping cream, and half and half over the potato mixture; season with paprika.
• Bake in the preheated oven until the top is bubbling, about 30 minutes.
• Garnish with chopped fresh parsley to serve.

IRISH POTATO CAKES (POTATO FARLS)

Steps:

• Prepare potatoes. Make sure all the potatoes are cut into equal size pieces so that they all cook at the same time. Place the potatoes into a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir.
• Boil potatoes. Bring the potatoes to a boil over high heat, then reduce the heat to a medium and cook for about 15 minutes or until the potatoes are fork tender.
• Drain and add the rest of ingredients. Drain the potatoes. Put the potatoes through a potato ricer, press them through a sieve or simply use a potato masher to get them as fluffy as possible. To the mashed potatoes add the flour, 3 tablespoons of butter, salt and pepper and mix thoroughly until you form a dough.
• Form into potato farls. Flatten the dough into an 8-inch disk on a lightly floured surface, about 1-inch thick then cut into 8 triangles, like cutting a pizza.
• Fry potato cakes. Melt remaining 3 tablespoons of butter in a large skillet. Add the potato cakes and cook for about 4 to 5 minutes per side, over medium heat, until gold and crispy.

CLASSIC HASH BROWNS

Steps:

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

EMILY'S FAMOUS HASH BROWNS

Steps:

• Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
• Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
• Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

TASTY AND TRADITIONAL POTATOES O'BRIEN

Steps:

• Heat the oil or bacon grease in a skillet over medium heat.
• Add the bell pepper and cook for about 2 minutes, stirring once or twice.
• Stir in the potatoes, green onions, and garlic. Season with salt and pepper and cook another 3 minutes, stirring occasionally.
• Spread the potato mixture evenly in the skillet and sprinkle with the cheese. If you use cheddar cheese, use a nonstick skillet.
• Cover the pan and cook 5 to 7 minutes longer, or until the bottom sides of the potatoes are browned.

OLD IRISH SCALLOPED POTATOES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange thinly sliced potatoes in a 9x13-inch baking dish.
• Layer butter slices on top of potatoes. Season with salt and black pepper.
• Pour half-and-half evenly over potato mixture.
• Bake in preheated oven until sauce has thickened and potatoes are tender, 45 to 60 minutes.

IRISH BOXTY (CRISPY FRIED POTATO CAKES)

Steps:

• 1. Set half of the potatoes aside for later. Peel and cut remaining potatoes into large chunks; place in a saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat to low and cook 15-20 minutes, or until tender.
• 2. Drain and place in a large bowl. Mash potatoes and set the bowl aside.
• 3. Now peel and grate reserved potatoes. Stir them into the mashed potatoes.
• 4. Add onion, flour, salt, and pepper; mix well. Stir in milk and egg to form a batter.
• 5. In a large skillet, heat oil over medium heat. Drop batter from a tablespoon into the hot oil.
• 6. Cook 3-4 minutes on each side.
• 7. Drain on a paper towel.
• 8. Transfer to your serving dish and serve with applesauce and sour cream. Bet you can't eat just one!