Cabbage and Potato Pancakes with Horseradish Pear Sauce ♣ St. Patty's Day Inspiration

 

I completely forgot that St. Patty's Day was this Monday. I did not get the usual hints, like the bins of bagged corned beef that clogs up the meat aisle right about now or the large piles of green cabbage that people crab by the bag-full. What's up with that? 

Even the usual bombardment of St. Patty Day recipes of the many ways to cook a corned beef and cabbage dinner or all the pretty little green iced cupcakes and cookies that appear this time of year seem to be less intrusive than usual.

I like corned beef and cabbage but seems like I am the only one in this house.

Oh, The Nudge will order the corned beef on rye with grainy mustard from our local pub but that seems to be all the Irish spirit that Irishman can muster.

When it comes down to it, if we can eat Spaghetti & Meatballs all year and not just on St. Anthony's Day and there is always a taco or enchilada night in over 75% of the households in America, why is St. Patty's Day dishes only eaten once a year?

Think about it. When was the last time a dish of boiled potatoes and corned beef was center stage on your dinner table?

What I always do, is buy all the leftover bags of corned beef that is marked down after the 17th, that will fit in my freezer so I can enjoy hash and a braised honey mustard brisket and even BBQ'd on the grill in the summer. I enjoy the Irish when it's not splattered all over the Intraweb.

To show I can post an Irish recipe with the best of them, this is my contribution to the "green food" movement (and I don't mean whole food).

Bubble & Squeak Pancakes

makes 10 (2 1/2") fritters

* 1 medium potato, grated and squeezed dry
* 1 cup grated cabbage, salted and drained
* 1/4 onion, grated
* 6 saltine crackers, large grind
* 1 egg, beaten
* 2 tsp prepared horseradish
* 1/4 tsp dry mustard
* 1 tablespoon agave nectar or honey
* black pepper
* pinch of nutmeg
* enough dry bread crumbs or matzoh meal to bind
* canola oil

Mix all ingredients and fry up a small sample to test for salt and make any adjustments.
In saute pan, heat oil and use a medium scoop to make as many pancakes as will fit into your largest fry pan.
Saute until browned and flip over, about 3 minutes each side.
Remove to paper towel lined sheet pan and drain.
Can be made ahead and reheated in oven before serving.