Bird Flanagan Irish Potato Pancakes and Ode to a Tuber, Part Thirteen!

Here we are at that "Magically Delicious" and fun time of year - St. Patricks Day! I am joining my friend and favorite Irish Lass, Kathleen, at Cuisine Kathleen, in the celebration. And, with a recipe like this, how could it not be another Ode to a Tuber?!

I'm pretty sure I don't have any Irish heritage since my paternal grandparents and maternal great-grandparents all came here from Denmark. However, Denmark isn't that far away from the Emerald Isle, so you never know ;) The Danes do know how to appreciate a tuber - just try some Aquavit if you have any doubt.

I found the story behind this potato pancake recipe as interesting and 'savory' as the recipe itself...

Willie 'The Bird' Flanagan was an elaborate practical joker, with a rich father who could afford to pay for his son's wild exploits. In 1907, Willie rode his horse through the swinging doors of the Gresham Hotel in Dublin, into the lobby and half way up the main staircase and asked for a drink. "It's after hours, sir", replied a porter. "It's not for me, you fool, it's for the horse!" Willie replied.

'Bird' Flanagan around 1925. More about this interesting character here. The bar at the Gresham Hotel and this recipe, which was later served there, were both named for him.

I made a Bird Flanagan Potato Pancake for brunch this past weekend and both my husband and I thoroughly enjoyed it! I will be making this again!

Shredded potatoes, Canadian bacon, onion, parsley, cheddar cheese and egg combined to make a perfectly delightful one-dish meal.

Bird Flanagan Potato Pancakes
Recipe adapted from Elegant Irish Cooking by Noel Cullen
Printable Recipe

Serves 2-4

2 large potatoes
2 whole eggs
2-4 slices lean Canadian bacon (depending on thickness)
1 tablespoon chopped green onion
1 teaspoon chopped fresh parsley
2 tablespoons grated sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons vegetable oil

Peel and grate the potatoes. Squeeze out excess moisture by placing the grated potatoes in a ricer and pressing down on the handle to release as much moisture as possible. Place in a bowl.

Slice the Canadian bacon into thin strips (julienne) and add to the potatoes along with the diced onion, parsley, cheese and salt and pepper to taste (I like lots of pepper). Combine thoroughly.

Lightly beat the eggs and add to the potato mixture.

In a crepe pan or nonstick sauté pan, heat oil over medium heat. Pour the mixture into the heated pan and press down to spread it out evenly and cook on both sides, until golden brown. This should take about 10 minutes. You can use a large plate inverted over the pan to help flip the pancake. I placed a cover, slightly ajar, over the pan during the last few minutes to help the potatoes cook through.

Sláinte!

Be sure to stop in at Cuisine Kathleen to wish her a Happy St. Patrick's Day and link your St. Patrick's Day post if you'd like to join in the fun.

I'm also submitted this recipe to Joanne at Eats Well with Others for her Regional Recipes: Ireland which she will host at the end of the month. Thank you, Joanne!

"Always remember to forget
The things that made you sad.
But never forget to remember
The things that made you glad.

Always remember to forget
The friends that proved untrue.
But never forget to remember
Those that have stuck by you.

Always remember to forget
The troubles that passed away.
But never forget to remember
The blessings that come each day."