Guinness and potatoes make for a good Irish meal, but is there a way to put these both together is one dish? Of course there is… adding Guinness to the water when boiling or steaming, adding Guinness to the mixture making potatoes au gratin, drinking a pint of Guinness while eating fries, but here’s a creative way of adding just a touch of Guinness magic to the delicacy of potato pancakes…
Here’s what you’ll need:
- 4 large Long Island potatoes
- 1 yellow onion
- 1 egg, beaten
- 1 teaspoon salt
- A splash or two of Guinness
- 2 tablespoons all-purpose flour
- ground black pepper to taste
- vegetable oil
Grate potatoes with onion into a large bowl. Drain off any excess liquid. And blot this mixture as dry as possible. The more water you can squeeze out of the mixture here, the more you can replace with beer.
Mix in egg, Guinness, salt, and pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
Turn oven to low, about 200 degrees F.
Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. With a good size spoon, drop the mixture in roughly ¼ cup size mounds into the hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time.
Don’t forget to finish the rest of that Guinness while your making your pancakes.