Every year on March 17^th, people across the US and Ireland honor Saint Patrick, but there are many tales as to who he was. He was born in the Roman-occupied British Isles – either England, Scotland or Wales. One narrative poses that in his teenage years, he was enslaved by Irish raiders and held in captivity until he fled to England. In England, he received education in religion and journeyed back to Ireland to be a missionary. One popular legend is that the Saint explained the Holy Trinity using the three leaves of a shamrock clover.

Today, the Saint is celebrated on the alleged day of his passing by more than 100 parades in the United States, including the NYC St. Patrick’s Day Parade. The holiday gained popularity amongst Irish immigrants in America and their predecessors. In the mid 1800’s, the Great Potato Famine plagued Ireland, prompting the immigration of nearly 1 million middle class Irish Catholics to America. Many were marginalized for their beliefs, so St. Patrick’s day parades and celebrations became a show of patriotism for the immigrants.

Whether or not you observe St. Patrick’s day, wear green, or have Irish heritage, there are few people who do not enjoy this traditional Irish food: the potato. One Irish breakfast dish is known as “boxty,” including grated raw potatoes combined with mashed potatoes to form a pancake. Here is a simplified version of the savory and delicious potato pancakes. These are a great way to utilize leftover mashed potatoes. Complete the meal with a few fried eggs and some sautéed vegetables. Try them for yourself!

Potato Pancakes

INGREDIENTS:

• 4 C. mashed potatoes
• 1 egg, beaten
• ¼ C. of shredded cheddar cheese (optional)
• ¼ C. all purpose flour
• 2 tsp garlic powder or 2 cloves of garlic
• 1 tsp black pepper
• ½ C. canola or avocado oil for cooking
• Green onions for a garnish

INSTRUCTIONS:

1. In a large bowl, combine potatoes, beaten egg, cheese, flour, garlic powder, salt and pepper. Stir until well combined.
2. Form pancakes the size of your palm, or about 3” in diameter.
3. Heat enough oil to cover the bottom of a cast iron skillet over medium heat. Add pancakes 2 at a time, and fry for about 3-5 minutes on each side, until browned and crispy. Consider changing out the oil halfway through the batch.
4. Remove pancakes from skillet and sit them on a paper towel-lined plate for 5 minutes to allow them to cool and drain off excess oil.
5. Garnish pancakes with sliced fresh green onions and serve.