Sunday, 17 March 2013
St Patrick's Day is finally here! For the past few years, St Patty's day has been a beautiful, sunny, warm day which, of course, brings out the masses. Students love an excuse to dress up in green, hang out with friends, and drink all day.
Sadly, this year it is positively FRIGID outside. Fingers crossed that it will warm up later on!
Now, to me, the thought of drinking for an entire day is not overly appealing, but that doesn't mean that I don't like to partake in the festivities! It's still a great day, and it's great to see everyone enjoying the celebrations.
In honor of this Irish holiday, I made potato pancakes! These aren't an explicitly Irish dish, but since potatoes are a big staple food in Ireland, I figured it would work pretty well for this holiday.
Enjoy your day, and may the luck o' the Irish be on your side :)
Potato Pancakes with Sour Cream and Chives
Prep Time: 30mins Cook Time: 5-10mins/pancake Yields 4 pancakes
1lb potatoes, peeled
1/4 cup asiago cheese, grated and firmly packed
5 Tbsps extra-virgin olive oil
3 Tbsps sour cream, plus more for serving
Freshly ground black pepper
1/4 cup thinly snipped fresh chives, plus more for serving
1) Boil the potatoes with 1 tsp of salt, until tender and easily pierced by a fork, about 20-25 minutes.
2) Rice the potatoes, or mash them until smooth. Add cheese, 3 tablespoons of oil, sour cream, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix until completely combined and smooth.
3) Add chives and stir until well mixed. Add more salt and pepper as desired. Portion each potato mixture into 4 patties. (**Note: I found it worked better if I stuck the patties into the freezer for about 10-15 minutes before frying them so that they held their shape better in the pan)
4) Heat the remaining 2 tablespoons of oil in a non-stick frying pan. Set the cakes in the pan so that they aren't touching (you may need to fry them one or two at a time).
5) Cook until a deep brown crust forms (about 5 minutes), then flip them and cook the same on the other side.
6) Serve immediately with a dollop of sour cream and a sprinkle of chives.
(Recipe adapted from The Best of Fine Cooking: Party Food)