Recipe of the Week: Potato Pancakes & Cheddar-Beer Sauce

If there’s one thing us of the Irish variety know about, it’s potatoes. And every true Irish lad or lassie has undoubtedly grown up with the delightful, distinguishable taste of a potato pancake. Mushy in the middle, crispy on the outside, fresh off the griddle from Mom or Dad, and garnished with a gracious serving of gravy.

I’m sure, said Irish types are also busy preparing their bounty of corned beef and Guinness, Irish soda bread, carrots and cabbage. So, not to distract from said preparations, but rather suggest tomorrow’s breakfast, I give you Aida Mollenkamp’s recipe for Chive Mashed Potato Pancakes with Fried Eggs and Chedder Cheese. Perfect for tomorrow morning, when you’re feeling full of Irish love and laughter, and also unsure of what to do with all of the leftovers. 

Taking a cue from her own Irish heritage, Mollenkamp–the chef, author, and blogger behind Salt & Wind–has re-created the classic bacon and eggs with an Irish twist. Adding Cheddar and chives to her Dad’s potato pancake recipe, and subbing the gravy for a Cheddar-Beer sauce, she offers up a fine way to indluge in the richness of the season on these last lingering days before spring.

Ingredients

• 2 tablespoons unsalted butter
• 1/2 cup plus 2 tablespoons white whole wheat flour
• 3/4 cup stout beer such as Guinness (can also use an ale)
• 2 teaspoons Dijon Mustard
• 10 ounces aged Cheddar cheese divided
• 9 large eggs
• 3 cups mashed potatoes
• 1/2 cup fresh chives finely chopped plus more for garnish
• kosher salt and Freshly ground black pepper
• canola, grapeseed, or peanut oil for frying the pancakes and eggs
• cooked bacon for serving

Instructions

For the cheese sauce:

1. Combine the 2 tablespoons of butter and 2 tablespoons of flour in a medium saucepan and cook over medium-low heat until toasted and golden brown, about 5 minutes. 
2. Whisk in 3/4 cup of the beer and the mustard until evenly combined. Roughly chop 8 ounces of the cheese then add to the saucepan and cook, stirring constantly, until cheese is melted and smooth, about 3 minutes. Remove from heat.
   TIP: Sauce can be made ahead of time – refrigerate in a covered container for up to 4 days.

For the mashed potato pancakes:

1. Heat oven to 250°F and arrange a rack in the middle. Grate remaining cheese (you should have about 1/2 cups). Beat one egg until smooth then combine with mashed potatoes (ideally room temperature or slightly warm since they’ll mix better), remaining grated cheese (about 1/2 cup), chives, remaining 1/2 cup of flour, and a big pinch of salt and freshly ground pepper. 
2. Stir until just mixed together. Divide mixture in 8 portions then, using damp hands, pat each portion into a pancake (roughly 1/2-inch thick and 3-inch wide). Place each pancake on a plate or rimmed baking sheet and repeat. Line a baking sheet with paper towels; set aside.
3. Add enough oil to a large nonstick frying pan to cover the bottom and heat over medium-high heat until shimmering, about 3 minutes. Add 4 of the pancakes into the pan and cook, undisturbed until the bottoms are golden brown, about 3 to 4 minutes.
4. Gently flip the cakes and cook until golden brown on the second side, about 3 to 4 minutes more. Transfer to the paper towel-lined baking sheet and season with salt. Repeat with the remaining potato mixture.
5. If desired, return pan to medium heat and fry eggs in the remaining oil until desired doneness. To serve, top each potato pancake with a spoonful of the cheese sauce (rewarmed over low heat as needed so it’s pourable), an egg, some bacon, and additional chives.