I grew up enjoying potato latkes in my old hood and then when I was out east I learned how to make Out of Old Nova Scotia Kitchens’ Irish Potato Cakes. Both, totally delicious.
Now I have made them my own and enjoy them as a side dish with dinner or brunch. These potato pancakes are absolutely delicious. I always make a huge batch of mashed potatoes to make sure I have leftovers so I can enjoy these beauties the next day.
You will need the corn kernels from one cooked cob of corn (or around 1 cup of frozen/canned). I boiled a cob and then put an inverted ramekin on the bottom of a tall bowl.
I slid my knife down the cob and the bowl caught the cooked kernels.
You will also need 2 1/2 cup cooked mashed potatoes. Mine already had seasoning, cheese and dill in there so if yours are plain, add some of those goodies.
To the same bowl add 1 tbsp finely chopped fresh dill, 1 minced leek, 1 egg and 3/4 cup flour (and keep 1/2 cup more aside for coating). Combine.
Making The Pancakes
You want a couple of tbsp of the potato mixture so I use my ice cream scoop to divvy the dough. Dredge and shape in flour.
Shape until you get a bit of a round potato pancake.
Cook over medium heat in a pan with hot oil and a bit of butter.
You want to cook them kind of slowly so they do not burn. This way they cook through and get nice and golden brown.
Top with a small dollop of sour cream and chopped chives or green onions.
The onion and dill flavour with those creamy potato pancakes and sudden sweet corn burst surprise truly elevates this comfort food to a whole new level. I have been working on this recipe for almost a year and finally, these are perfect and ready to be shared with my foodie friends. I hope you love them as much as we do!