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.
Place cooled cooked potatoes into a bowl and add in the flour and seasoning and mix.
Tip out onto a floured service and knead together to form a dough
Flatten the dough to about 3cm then cut into 8 circles using a pastry cutter or using a knife cut into triangles.
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.
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.
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.