Irish Potato Pancakes

Dice the green pepper, red pepper, and white onion into small, uniform pieces.

Place the shredded white potatoes in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture. Transfer to a large mixing bowl.

Add the diced peppers, diced onion, minced garlic, salt, and black pepper to the potatoes and mix well.

In a separate bowl, whisk together the eggs, flour, and half-and-half until smooth and well combined.

Pour the egg mixture into the potato mixture and stir until all ingredients are evenly distributed and bound together.

Heat equal parts olive and canola oil in a large skillet over medium-high heat until the oil shimmers.

Drop spoonfuls of the potato batter into the hot oil, flattening each pancake slightly with the back of the spoon to create discs about ¼-inch thick.

Cook the pancakes for 4–5 minutes until the bottom is golden brown and crispy.

Flip the pancakes carefully and cook the other side for another 4–5 minutes until golden brown.

Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.

Repeat with remaining batter, adding more oil to the skillet as needed to maintain consistent frying conditions.

Serve the potato pancakes warm, either as a side dish or topped with sour cream, applesauce, or other desired accompaniments.