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Irish potato pancakes. Make your own for an indulgent Irish bacon and egg breakfast!

Updated on January 19, 2012

tattie scones

Irish potato cakes

Irish potato pancakes

My mom used to fry these up for us as part of a lavish Irish breakfast. A proper Irish breakfast (as far as I've been led to believe) has two fried eggs, a couple of good meaty rashers of bacon, Irish potato pancakes, and tomato slices fried in bacon fat (actually, EVERYTHING SHOULD BE FRIED IN BACON FAT!).

Perhaps not the heart smart breakfast you need before a day in front of the computer, but a beautiful weekend start to the day.

The Irish potato pancakes, are best made with leftover mashed potatoes form the night before, and I guess for the Irish, leftover potatoes are a pretty common thing!

Simply taste the potatoes for salt, and add just a touch more, so it will be perfect after you add some flour. Add enough flour to make a workable dough. The amount of flour that you will add depends a lot on the consistency of the potatoes, but you want to add just enough so that the dough won't fall apart as you roll it. Start with about a ¼ cup of flour per cup of potatoes, and add more if the potatoes are too soft to roll.

Make a ball of the dough, and on a lightly floured board, roll it into a circular shape until it is about ¼ inch thick (1/2 centimeter). You at this point are just finishing frying up the bacon, so your frying pan is already good and hot and you are ready to go. Drain off all but about a Tbls of the bacon fat from the pan, and add your potato pancake. Fry for 2-3 minutes preside, or until browned and crisped on each side.

Serve preferably with soft fried eggs, so you can mix the runny yoke with smoky bacon, and the crispy outside, soft potatoey inside of the pancake. Heaven.

I've said it before, but it merits repeating. You will not be disappointed should you take the time to source a good artisan bacon producer. The thick and naturally smoky bacon produced by a good producer is out of this world good, and sad artificial smoked bacon just can't compete. Or, if you're feeling ambitious, it's also really easy to make your own bacon, and homemade bacon always tastes best of all. See the link below for instructions on how to make a home cured bacon. Sounds like it would be hard, but it really isn't!


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    • John D Lee profile image

      John D Lee 9 years ago

      Hi Mak - yeah...maybe not the heart smart choice for a daily breakfast! Caroway sounds great - bacon fat is always the key to success. Thanks for the comment.

    • profile image

      mak 10 years ago

      My mother makes these every Christmas morning for a wonderful brunch with bacon and sausages. She adds caraway seeds to the potato pancake mixture which adds incredible flavor. She then frys them in the bacon fat. Then they are served hot, with butter on them along with the bacon and sausage. I'm sure the chlosterol in the dish is off the charts which is why we only indulge once a year!!!