Ballyporeen Potato Pancakes with Mixed Irish Herbs Recipe

Ingredients with Measurements:
- 2 large potatoes, peeled and grated
- 1 small onion, grated
- 2 tablespoons all-purpose flour
- 1 egg, beaten
- 1 tablespoon mixed Irish herbs (rosemary, thyme, parsley)
- Salt and pepper to taste
- 2 tablespoons vegetable oil

Special equipment needed:
- Grater
- Mixing bowl
- Non-stick skillet

Step-by-step instructions:
1. In a mixing bowl, combine grated potatoes, grated onion, all-purpose flour, beaten egg, mixed Irish herbs, salt, and pepper.
2. Mix well until all ingredients are evenly distributed.
3. Heat vegetable oil in a non-stick skillet over medium-high heat.
4. Using a spoon, scoop the potato mixture and drop it onto the skillet, flattening it with the back of the spoon.
5. Cook each side for 3-4 minutes or until golden brown.
6. Repeat until all the potato mixture is used up.
7. Serve hot with your choice of garnish and side dish.


- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes 6-8 potato pancakes

Nutritional information:
- Calories: 120 per pancake
- Total fat: 6g
- Total carbohydrates: 14g
- Protein: 2g

Substitutions for ingredients:
- Instead of mixed Irish herbs, you can use any herbs of your choice.
- You can substitute vegetable oil with any cooking oil of your choice.

Variations:
- You can add grated cheese to the potato mixture for a cheesy twist.
- You can add cooked bacon or ham for a meaty version.
- You can add chopped scallions or chives for a more oniony flavor.

Tips and tricks:
- Squeeze out excess water from the grated potatoes and onions to prevent the pancake from being too soggy.
- Use a non-stick skillet to prevent the pancake from sticking to the pan.
- Serve immediately to prevent the pancake from getting too soft.

Storage instructions:
- You can store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place the pancake in a non-stick skillet over medium heat and cook for 2-3 minutes on each side or until heated through.

Presentation ideas:
- Serve the potato pancakes on a bed of mixed greens for a colorful presentation.
- Drizzle with sour cream or yogurt for a creamy finish.

Garnishes:
- Chopped fresh herbs
- Sour cream or yogurt
- Sliced scallions or chives

Pairings:
- Irish soda bread
- Grilled sausages
- Roasted vegetables

Suggested side dishes:
- Mixed greens salad
- Roasted potatoes
- Steamed vegetables

Troubleshooting advice:
- If the pancake is too soggy, add more flour to the potato mixture.
- If the pancake is too dry, add more beaten egg to the potato mixture.

Food safety advice:
- Make sure to cook the potato pancakes thoroughly to prevent foodborne illness.

Food history:
- Potato pancakes are a traditional Irish dish that dates back to the 18th century.

Flavor profiles:
- The potato pancakes are savory and herbaceous with a crispy exterior and a soft interior.

Serving suggestions:
- Serve the potato pancakes as a main dish or as a side dish.

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Region: Irish

Taste: Savory, Herbal, Spicy, Tangy, Aromatic, Earthy