Irish Potato Pancakes -  served with sour creamSaint Patrick’s Day is almost upon us, and lots of celebrations coming up, as  everyone is feeling Irish that day.

My son-in-law is of Irish decent, and as always, he and my daughter are hosting a party for family and friends.

Since he is my favorite son-in-law, I decided to prepare an Irish recipe, and post it on my blog, for all of you to try out.

Potatoes are a very popular vegetable for the Irish, so I will be sharing a recipe for Irish Potato Pancakes, which I found in a “Simply Potatoes” cook/craft book.

They were quick and easy to prepare, and great tasting as well.

I loved the bacon flavoring, and the tangy taste created by the cheddar cheese.

Vegetarians may omit the bacon, and add their favorite shredded veggies.

These potato pancakes may be served with sour cream, apple sauce, or with breakfast sausage and eggs.

This recipe makes about 12 medium size pancakes.

Irish Potato Pancakes - served with mixed fruit apple sauce


  • 2 slices uncooked bacon, cut into small pieces (vegetarians may replace with favorite veggies)
  • 1/4 cup green onions, chopped
  • 1 cup shredded potatoes (raw)
  • 1 cup mashed potatoes, cooked (great way to use up leftovers)
  • 1 cup Bisquick mix
  • 1/2 cup Cheddar Cheese, shredded
  • 1/4 tsp. black pepper
  • 1 whole egg, slightly beaten
  • 1/2 cup milk (whole or low fat)
  • Canola oil for frying


  1. In a medium skillet, fry the bacon and onions, until browned.
  2. Remove from pan, and set aside.
  3. Discard bacon fat.
  4. Peel 1 large, or 2 small potatoes.

Irish Potato Pancakes - grated as for hash browns

6.  Grate the potatoes, using the “large eye” grater side.

7.  In a large bowl, add the mashed potatoes,  grated potatoes, bacon and onion, Bisquick mix, cheddar cheese,

and pepper.

8.  Using a spoon, mix all in, until well  incorporated.

9.  Fold in the beaten egg, and milk.

Irish Potato Pancakes - batter ready for frying

10.  The potato pancake batter is ready for frying.

11.  Add about 2 Tbs. of canola oil into your non-stick frying pan, and heat up on medium heat.

Irish Potato Pancakes - frying

12.  Place an overflowing 1/4 cup of potato pancake batter into a pan, flatten slightly into pancakes, and fry for

about 2 minutes on each side.  I turn them over for the first time, when the edges start getting golden and little

craters form.  For best results, use a wide spatula for turning them over.

13.  Once both sides are nicely cooked, remove into a serving platter, and continue with the rest of the batter.

For best results,  serve as soon as done.  However, they are still great reheated in a toaster oven, or in a pan.

Happy St. Patrick’s Day!!

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4 Responses

  1. Mama Kelly aka Jia

    March 13th, 2011 at 8:41 pm


    Oh these look so yummy!! I never really used Bisquick much until recently, and this looks like a great new recipe to try.

  2. Larissa

    March 13th, 2011 at 10:09 pm


    Wow this does look like a very tasty recipe! Especially if you have leftover mashed potatoes from another meal..

  3. Suburban Grandma

    March 14th, 2011 at 9:42 pm


    Thank you. We liked them a lot. I made regular potato pancakes before, but this recipe was much better. Thank you for stopping by, and for your comments.

  4. Suburban Grandma

    March 14th, 2011 at 9:44 pm


    Yes, I love creating new meals out of leftovers. Ingredients these days are quite expensive, so reusing leftovers is a wonderful way to stretching your dollar and enjoying a tasty meal.
    Thank you so much for reading my posts and for your comments.

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