Irish Potato Pancakes

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These are the most delicious, simplest way of using up left over mashed potato. Eat them on their own or with a fried egg for breakfast, pair them with smoked trout for lunch or serve them instead of potatoes with your main dish at dinnertime.

Serves 4


4 tablespoons potato or plain flour
1/2 teaspoon baking powder
1 egg
Pinch of salt
2-3 tablespoons buttermilk (you may not use all of it)
6 tablespoons of mashed potato
Fresh parsley, chives or thyme, finely chopped or half a teaspoon of dried herbs (optional)
1 knob of butter and 1 teaspoon olive oil for frying


1. Mix the flour with the baking powder, egg, a pinch of salt and enough milk to make it into a smooth mixture the texture of double cream. Whisk to get rid of the lumps – it doesn’t matter if you leave a few.

2. Add the mashed potato and a sprinkling of herbs, if you are using them. Stir well.

3. Leave the batter to rest for about 20 minutes if possible. It makes the pancakes lighter.

3. Heat the butter and oil in a non-stick frying pan. When it is hot, add a small ladle of the batter and cook it over a gentle heat until golden underneath. Flip gently and cook the other side for about 30 seconds. Repeat with the rest of the batter.

4. Keep the pancakes warm in the oven covered with tin foil, or serve immediately to whoever is lined up behind you at the cooker with their plates ready.


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