Put a new “twist” on traditional potato pancakes with this Spiralized Irish Potato Pancakes recipe that’s perfect for St. Patrick’s Day!
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I was so excited for this week’s Mixer’s Mix-Up because I got to use my new spiralizer. I used to have a small, handheld spiralizer, but it was garbage and lasted all of one zoodle dish. I don’t know what took me so long to get a new one since I do love those zoodles! Now I want to spiralize everything!
So for this week’s Maker’s Mix-Up IRISH theme, I knew I had to make some sort of potato dish. Potatoes are the first thing that comes to mind when I think about Irish cooking. I mean, what’s more Irish than a potato? So I decided to put my own “spin” on Irish potato pancakes by making a spiralized version.
Traditional Irish potato pancakes (called Boxty) are a lot more like an actual pancake than this spiralized version. While reading up on Boxty, I had to laugh at a few of the folk rhymes made up about them like this gem:
Boxty on the griddle,
Boxty on the pan,
If you don’t eat boxty,
You’ll never get a man.
Well, that’s reassuring! I have no proof about whether my sprialized potato pancakes will fetch you a man. However, these potato pancakes are nice and soft on the inside with a lot of crunch on the outside. Think of these like curly fries turned into a patty. So if you have a man who loves his fries, chances are you’ll get lucky with this dish!
- 3 small baking potatoes, cleaned with skin still on
- 4 tbsp. all-purpose flour
- 2 eggs, beaten
- 1/2 tsp. garlic powder
- 1/4 cup shredded cheddar cheese
- Salt and pepper, to taste
- Extra virgin olive oil
- Sour cream and green onions, to top
- Tools: spiralizer
- Use the 1/4-inch spaced blade to create potato spirals. Set aside in a large bowl.
- Heat a few tablespoons of EVOO in a large frying pan.
- Add flour, eggs, garlic powder, cheddar, and salt and pepper to potato bowl and mix until the potatoes are covered completely in the mixture.
- Use a fork, or your hands, to form potatoes into patties.
- Carefully add them to the heated pan and flatten down with the fork.
- Cook until pancakes are golden brown, then flip and repeat on other side.
- Drain pancakes on a paper towel lined plate.
- Serve with sour cream and chopped green onions.