Irish Flag Potato Pancakes for St. Patrick’s Day [RECIPE]

Good Morning Everyone!

I really wanted to get this post up last night, but by the time I tucked the Noob Chef Jr. into bed, I collapsed into my own shortly thereafter. My apologies. These potato pancakes were so fun to make. I’ll be up front in that they are a bit time consuming. I was inspired by The Happy Pear’s Vegan version of this recipe. They used one pot and a blender to make all three of these variations. In addition, instead of adding butter and milk, they used a cashew-based cream sauce to add flavor into their potato pancakes. I chose to go the dairy route as I didn’t have any cashews on hand. Choose which version works best for you! 🙂

The first potato pancake is a “green” pesto pancake. I chose to use jarred pesto as it is super fast and already prepared. If you want to go the extra mile and make a homemade pesto, go for it. I also added a bit of crumbled Parmesan cheese to enhance the flavor. Topped with a little bit of ketchup, these crispy potato pancakes were delicious. And guess what? There was no frying involved!

The second potato pancake was the white part of the flag. It was just a plain batch of good ol’ mashed potatoes. I did put 1 tablespoon of sour cream into mine to make them more whiter in contrast for the picture but you can easily leave that out. Again, these are amazing and taste just like baked hashbrowns. So yummy!

Lastly, the orange part of the flag is a sweet potato pancake. When it comes to sweet potato mash I always turn back to SkinnyTaste’s version. It’s so simple and uses minced garlic to flavor the potato instead of a bunch of dairy. One last thing to note, if you follow The Happy Pear’s version, they use polenta flour to bind the potato together before frying. I chose to bind mine with panko breadcrumbs and bake it on a greased cookie sheet. Be prepared to get messy, but I promise you it’s worth it. Enjoy this recipe everyone, and keep on cooking ❤


Irish Flag Potato Pancakes

Inspired by: The Happy Pear

Yields: 18 potato pancakes or 6 tri-colored stacks


  • 2.5 pounds russet potatoes, boiled
  • 1 pound sweet potatoes, peeled and boiled
  • 4 tbsp. jarred pesto
  • 1/4 cup milk
  • 2 tbsp. butter
  • 1 tbsp. minced garlic
  • Salt and black pepper to taste
  • 2 cups panko bread crumbs
  • Cooking spray


  1. Begin by preheating the oven to 400 degrees (F)/ 205 degrees (C).
  2. Grab two cooking pots. Place the white potatoes in one and the sweet potatoes in another. Cover with water and bring to a boil. Once they are boiling, lower the heat to a simmer and cook for 20 minutes. Drain and divide into three bowls: two with white potatoes and one with sweet potatoes.
  3. In the first bowl of white potatoes add: the jarred pesto, a couple tablespoons of milk, and 1 tbsp. of butter. Mix and mash until well combined and slightly stiff. Sprinkle in some of the panko bread crumbs and mix with your hands until it binds enough to form into patties.
  4. Wash your hands and move onto the second bowl of white potatoes. Add salt, black pepper, the rest of the milk, and 1 tbsp. of butter. Mix and mash until well combined. Add in some more panko bread crumbs and mix together until it is stiff enough to form into patties.
  5. Wash your hands again and move onto the bowl of sweet potatoes. Add salt, black pepper, minced garlic, and panko bread crumbs. Mix until well combined and you’re able to form into patties.
  6. Place the patties onto a greased cookie sheet and put into the oven for 20 minutes.
  7. After 20 minutes has expired, flip over each patty and continue bakinf for an additional 20 minutes.
  8. Remove from oven and stack into the Irish flag: orange, white, and green! Serve hot and enjoy!



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