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.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of oil over medium heat.

Step 4

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.

Step 5

Cook the pancakes for 3-4 minutes on each side, or until golden brown and crisp. Adjust the heat as needed to prevent burning.

Step 6

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.

Step 7

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

Serving size	864.9 grams (864.9g)

Amount per serving	% Daily Value*
Calories	1433

Total Fat 82.70g	106%
Saturated Fat 35.10g	176%
Polyunsaturated Fat 17.60g
Cholesterol 495mg	165%
Sodium 2876mg	125%
Total Carbohydrate 147.10g	53%
Dietary Fiber 12.90g	46%
Total Sugars 19.70g
Protein 35.10g	70%

Vitamin D 87IU	433%
Calcium 361mg	28%
Iron 10mg	56%
Potassium 2739mg	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.

Source of Calories

Fat: 50.5%

Protein: 9.5%

Carbs: 39.9%