Irish Potato Carrot Pancakes Recipes

IRISH POTATO PANCAKES

Steps:

• Combine all the ingredients in a large mixing bowl and mix until the batter is thick and creamy.
• Heat a large, nonstick frying pan over medium-high heat and add a teaspoon of oil.
• Cook spoonfuls of the batter for 5-7 minutes per side until golden, crisp and cooked through.
• Place cooked pancakes on a sheetpan/roasting tray and place in a warm oven while you cook the remaining batter.
• Serve warm with sides of your choice.

CARROT PANCAKES

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown., Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners' sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes.

CARROT POTATO PANCAKES

Steps:

• In a large bowl, combine all the ingredients.
• Lightly spray a nonstick skillet with nonstick cooking spray; turn on the heat.
• Drop potato mixture by 1/4 cup measures into the skillet, flattening the pancakes with a spoon, if necessary.
• Fry until lightly browned on one side,about 3 minutes.
• Turn over and fry on the other side another 3 minutes.
• Drain on paper towels.
• Serve warm.

RYAN'S IRISH POTATO CASSEROLE

Steps:

• Grease 9"x13" pan.
• Layer ingredients in above order.
• Bake for one hour at 350 degrees covered.
• Uncover and bake an additional 15-20 minutes with cornflake crumbs on top.

BOXTY (IRISH POTATO PANCAKES)

Steps:

• Prepare the pickled red onions: Slice the red onion thinly from stem to stem, then transfer slices to a small heatproof bowl. In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a simmer over medium, stirring occasionally, until sugar and salt dissolve, then pour on top of onions; set aside.
• Prepare the boxty: Fill a medium saucepan halfway with water; season generously with salt and bring to a boil over high heat.
• Peel half the potatoes, then cut them into 1-inch cubes, tossing the cubes into the water as you go. Once the water comes to a boil, continue to cook until potatoes are soft, 10 to 15 minutes.
• While the diced potatoes boil, peel the remaining potatoes, then grate them coarsely using a box grater. Season the grated potatoes generously with 2 teaspoons sea salt and 1 teaspoon pepper, toss to coat, then transfer them to a clean, dry kitchen towel. Squeeze the grated potatoes over a sink to remove the excess liquid, then transfer them to a large bowl.
• Once the diced potatoes are soft, transfer them to a colander to strain, then transfer to the large bowl with the grated potatoes; mash until creamy, and mashed and grated potatoes are well combined.
• Pour the buttermilk on top of the warm potato mixture and stir briefly just to combine.
• Add the flour and baking powder and stir until thoroughly combined.
• In a large cast-iron or nonstick skillet, heat 2 tablespoons butter over medium heat. Working in batches, spoon in the potato mixture using 1/3 cup measure to form small 3- to 4-inch-wide pancakes, leaving at least 1 inch of space between pancakes. Cook until nicely browned on both sides, 4 to 5 minutes per side. Repeat with remaining pancakes, adding more butter between batches as needed.
• Serve pancakes topped with pickled red onions, and smoked salmon and sour cream, if you like.

IRISH STYLE POTATO-CHIVE PANCAKES

Steps:

• Place potatoes in large saucepan; cover with cold water.
• Bring to a boil over high heat.
• Reduce heat; simmer uncovered until potatoes are tender, 15 to 20 minutes.
• Drain potatoes, then return to saucepan.
• Turn heat under saucepan to medium-low.
• Cook potatoes until dry, about 2 minutes, stirring occasionally.
• Add milk.
• Using a potato masher, mash potato mixture until fairly smooth.
• Remove from heat; stir in chives, salt and pepper.
• Transfer to a medium bowl, cover and refrigerate until cold.
• Potatoes will thicken as they cool.
• Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2 inch thick. Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling.
• Add three or four patties to skillet.
• Cook until golden brown, about 2 minutes per side.
• Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter.
• Serve warm with sour cream.

CARROT BREAKFAST PANCAKES

Steps:

• First you will need to get your blender out!
• Pour Milk into blender; add eggs and butter.
• Mix briefly to put egg and butter through milk.
• Add carrots and blend well (until carrots are completely mixed through; no chunks left!!) Add flour, baking powder, salt, and sugar; mix in blender until all ingredients are mixed through.
• Then add nutmeg and cinnamon and mix for about 1 minute.
• Check thickness; if you feel it is too thin, add a little more flour (Tbs or 2) Spray frying pan with cooking spray.
• Heat to medium heat, and cook pancakes.
• Make them whatever size you wish!
• Cook until golden brown.
• They will be a beautiful golden color!
• Enjoy them with a small amount of pure maple syrup!

IRISH POTATO-CARROT PANCAKES

Steps:

• Shed potatoes and carrot.
• Wrap in several thicknesses of paper towels; squeeze to remove excess moisture.
• Combine potatoes, carrot, onion, flour, egg, salt and pepper in medium bowl; mix well.
• Heat oil in large skillet over medium heat. Drop spoonfuls of potato mixture into skillet; flatten to form thin pancakes.
• Cook 5 minutes or until browned on bottom; turn pancakes and cook 5 minutes or until potatoes are tender.