We can talk Guinness and green beer all we want, but, if I’m being honest, the reason I love St. Pat’s is that it’s no-holds barred excuse to eat potatoes. And when it comes to potatoes, I’m partial to mashed potatoes — especially my Dad’s mashed potato pancakes. True to his Irish roots, my dad never met a mashed potato he didn’t like and, on the off chance there were any left over, they’d undoubtedly turn into mashed potato pancakes. As simple as can be, the key to my Dad’s mashed potato pancakes is the insane amount of sharp Cheddar cheese and a ton of chives to freshen it all up. Because St. Patrick’s falls on a Monday this year, I’m determined to do all my partying this Sunday, starting with an Irish-inspired Sunday brunch. Though it’s hard for me to top one of my all-time favorite recipes — this Oatmeal Cheddar and Chive Breakfast Souffle — I’m topping Dad’s mashed potato pancakes with some fried eggs, a few crumbles of bacon, and a bunch more chives this year and something tells me they’ll be a hit.
Dad's Mashed Potato Pancakes
Adapted from this CHOW recipe
- 9 large eggs
- 3 cups mashed potatoes
- 1/2 cup shredded sharp Cheddar cheese
- 1/2 cup fresh chives finely chopped
- 1/4 cup white whole wheat flour
- canola, grapeseed, or peanut oil for frying the pancakes and eggs
- Crumbled crisp bacon for serving
- Sour Cream for garnish (optional)
- Heat oven to 250°F and arrange a rack in the middle. Beat one egg until smooth then combine with mashed potatoes (ideally room temperature or slightly warm since they'll mix better) cheese, chives, flour, and a big pinch of salt and freshly ground pepper. Stir until just mixed together. Divide mixture in 8 (1/4 cup) portions then, using damp hands, pat each portion into a 1/2-inch thick and 3-inch wide pancake. Place each pancake on a plate or rimmed baking sheet and repeat. Line a baking sheet with paper towels; set aside.
- Add enough oil to a large nonstick frying pan to cover the bottom and heat over medium-high heat until shimmering, about 3 minutes. Add 4 of the pancakes into the pan and cook, undisturbed until the bottoms are golden brown, about 3 to 4 minutes. Gently flip the cakes and cook until golden brown on the second side, about 3 to 4 minutes more. Transfer to the paper towel-lined baking sheet and season with salt. Repeat with the remaining potato mixture.
- If desired, return pan to medium heat and fry eggs in the remaining oil until desired doneness. To serve, top each potato pancake with an egg, some crumbled bacon, chives, and a dollop of sour cream.