A traditional Irish Potato Pancake recipe using baby potatoes. Great tasting and easy to prepare using creamer or baby potatoes.
Prep20 minutesminutes
Cook25 minutesminutes
Serves8
Course Breakfast, Leftovers
Variety Fav(s) Ruby Sensation®
Cook Type Stove Top
Dish Type Comfort
Quick, Easy, Convenient 1-Dish Meals, 7 Ingredients or Less
Season Fall, Spring, Summer, Winter
Bite Size 2-Bite
Ingredients
16oz.Tasteful Selections® potatoes
Salt and pepper, to taste
3tbsp. unsalted butter, divided
⅓c.all-purpose flour
2tbsp.fresh chives, finely chopped and divided
½c.sour cream
Instructions
Place baby potatoes in a large saucepan of salted boiling water. Reduce heat and simmer for 10-15 minutes, or until tender. Drain and allow to cool for 5 minutes.
Return baby potatoes to the pot and mash until smooth. Season with salt and pepper and mix in 2 tablespoons butter. Add flour and 1 tablespoon chives, and mix to combine. Knead on a lightly floured surface until smooth. Flatten dough to a 1/2-inch thickness. Use a circular cutter to cut 2-to 3-inch round potato cakes.
In a large skillet, melt remaining 1 tablespoon butter over medium heat. Cook the potato cakes, in batches, 2-4 minutes on each side, until lightly golden-brown.
Mix together remaining 1 tablespoon chives with sour cream and serve with potato cakes.
