Irish Potato Cakes
These Irish Potato Cakes are a great way of using up left over potato. Served on their own with a light sprinkle of salt or served with bacon and a poached egg this recipe is always a nice little treat.
Ingredients
- 450 grams Cooked potatoes which have been cooled
- 75 grams Plain White Flour
- Salt & Pepper To Season
Instructions
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Place cooled cooked potatoes into a bowl and add in the flour and seasoning and mix.
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Tip out onto a floured service and knead together to form a dough
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Flatten the dough to about 3cm then cut into 8 circles using a pastry cutter or using a knife cut into triangles.
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Heat a heavy based pan on a medium heat and add some oil or clarified butter and cook potato cakes for 2 to 3 minutes on each side until golden brown. Traditionally flour was sprinkled into the pan and the potato cakes were dry fried but I find adding some clarified butter ads a little extra flavour and gives a more golden colour.
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Serve hot with some salt or with a morning fry. These work really well topped with bacon and a poached egg with some hollandaise sauce or add in some cooked bacon or black pudding to the potato mix before cooking. The choice is endless. Enjoy.
Recipe Notes
Allergins: Gluten
Why not try add some finely sliced spring onion or chives to the potato mix to make a champ style potato cake. Fantasic alternative served with some smoked salmon and creme fraiche.
