Potato Pancakes

It’s the perfect breakfast item to serve on St. Patrick’s Day!

Becky Low shares her recipe for Irish Potato Pancakes.

Potato Pancakes
1 ½ cups mashed potatoes (about 2 potatoes)
1 ½ cups finely grated raw potatoes (about 2)
1 ½ cups flour
1 ½ teaspoons salt (to taste)
pepper to taste
1-1 ½ cups milk or buttermilk
3-4 tablespoons butter

If needed peel, cube, boil and mash potatoes. Leftover mashed potatoes work great; you may even substitute prepared instant mashed potatoes. Place mashed potatoes in mixing bowl.

Peel and finely grate potatoes. Place potatoes in a sieve or cheesecloth, squeeze to remove excess liquid (may also press firmly with paper towels). Add to mashed potatoes and mix. Stir in flour, salt and pepper. Begin by adding 1/2-cup milk or buttermilk and mix well. Add additional milk to create desired consistency.

Fry like pancakes in butter on a hot griddle. See notes for variations.

Butter and serve warm. May sprinkle with sugar or serve with jam.

Serves about 4-5

Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV . For nutrition research go to www.nationaldairycouncil.org

Studio 5 Kitchen Sponsored by BlendTec

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