Irish Potato Carrot Pancakes
Crispy, golden, and packed with flavor, these Irish Potato Carrot Pancakes are the ultimate comfort food with a fresh, veggie-forward twist. This simple yet hearty recipe combines grated russet potatoes and carrots for a crispy exterior and tender center that's beautifully seasoned with green onions, salt, and black pepper. Bound together with eggs and a touch of flour, these savory pancakes fry up to perfection in a mix of butter and oil for a perfect balance of flavor and texture. The finishing touch? A dollop of creamy sour cream and a sprinkle of fresh parsley for a burst of freshness! With just 20 minutes of prep and 20 minutes of cook time, these versatile pancakes make a stellar side dish, a light vegetarian main, or a crowd-pleasing appetizer. Perfect for brunch, a family meal, or as part of a St. Patrick’s Day menu, these Irish potato pancakes are sure to become a new favorite.
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Recipe Information
Ingredients
- 2 medium russet potatoes
- 2 medium carrots
- 0.5 cups all-purpose flour
- 2 large eggs
- 3 stalks green onions
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 0.5 cups sour cream
- 1 tablespoons fresh parsley
Instructions
Peel the potatoes and carrots, then grate them using the coarse side of a box grater. Place the grated vegetables in a clean kitchen towel and squeeze tightly to remove excess moisture.
In a large mixing bowl, combine the grated potatoes and carrots. Add the flour, eggs, finely chopped green onions, salt, and black pepper. Mix until thoroughly combined.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of oil over medium heat.
Scoop about 1/4 cup of the potato carrot mixture into the skillet for each pancake. Use the back of a spoon to flatten them into even rounds, about 1/4 inch thick.
Cook the pancakes for 3-4 minutes on each side, or until golden brown and crisp. Adjust the heat as needed to prevent burning.
Remove the pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil. Keep them warm while you cook the remaining pancakes, adding more butter and oil as needed.
Once all the pancakes are cooked, serve them warm with a dollop of sour cream and a sprinkle of fresh parsley on top for garnish.
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 2876 mg | 125% | |
| Total Carbohydrate | 147.1 g | 53% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 19.7 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 361 mg | 28% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2739 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
