Well it seems that mid-March is upon us once again and let us shift the focus away from the usual St. Patrick’s Day boiled dinner or boiled bacon for a minute and start the day off right. A little something to go with your tea. Some nice buttery, light Potato Cakes.
This recipe couldn’t be simpler. Mostly just taters and a little bit of flour and a whole lot of butter. The only trick is when you go to roll them out do not put any flour on the board. The butter in ’em will keep them from sticking and if you flour the surface the extra flour gives a sort of floury taste to the finished cake and prevents good browning. To serve you can leave them plain, add a bit of cheddar cheese, fried bacon, smoke salmon or parsley sauce. Or you could go all out and serve them as part of a full breakfast, but you might need to order your black and white pud’ online from Food Ireland.
This is a pretty good sized recipe, which is fine because if I am going to the trouble of making a few I might as well make a lot. It is not much extra work and the potato cakes freeze really well. Making them useful for a quick bite it eat in the future. Just thaw and fry lightly on the griddle.
- 3 lbs. boiled floury potatoes
- 6 oz. melted butter
- 6 oz. flour
- a good pinch of salt and pepper
- 1 heaping teaspoon of baking powder
- Mash the boiled potatoes and mix in the melted butter.
- Mix the flour with the salt, pepper, and baking powder.
- Add the flour mixture to the mashed potatoes, mix in with a wooden spoon.
- Kneed the mixture a little, until smooth. Then turn out on a cutting board (DO NOT dust the surface with flour, it is not needed and the cakes will not brown as well with the added flour).
- Roll out to about 1/2 to 3/4 of an inch thick, cut into rounds with a biscuit cutter.
- In a greased skillet over medium heat cook the potato cakes until browned on both sides. About 4 minutes a side.