Love the idea of the Irish Whiskey in the potato pancakes.
2 cups peeled and coarsely grated potatoes*
2 tablespoons all-purpose flour
1 1/2 teaspoon salt
4 tablespoons minced onion
1 tablespoon Irish whiskey
Oil for frying
Place potatoes in strainer and press to remove excess liquid. Transfer to mixing bowl. Beat eggs lightly and stir into potatoes. Mix flour and salt together and add to potato-egg mixture; mix well and stir in minced onion and Irish whisky. Shape into 3-inch disks or patties.
Heat skillet, grease, and sauté patties until bubbles appear on surface; turn over and brown flip side. Serve with Rum Applesauce and dairy sour cream.
Yield: 8-10 pancakes
* Best made with “old” potatoes, held in refrigerator vegetable compartment 6-8 weeks. When in a hurry, use instant or frozen potato pancake mix, but add 1 tablespoon Irish whiskey to batter for perky, spirited flavor.
6 Golden Delicious apples, peeled, cored, and quartered
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