Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Breakfast
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Cooked floury potatoes
1 t Salt
2 oz Butter, softened
4 tb Self-raising flour
1 Butter for filling
Potato cakes are eaten with bacon and sausages. It's
easier to make them with hot, freshly cooked potatoes.
If using cold potatoes, melt the butter before adding
it. Choose a floury type of potato, and boil in
well-salted water. -- Drain the cooked potatoes well,
then return to low heat in the same pan: put a
dishcloth over the pan and allow the potatoes to dry
for 5-10 minutes. (This is called "drying in their
steam" in Ireland.) They should be dry and floury at
the end of the process. Sieve or rice into a mixing
bowl with the salt. Beat in the butter. Work in
sufficient flour to make a soft dough which is easy to
handle. Turn onto a floured board and roll or pat out
to 3/4 inch thick. Cut into rounds with a 3-inch
scone cutter. Place on the hot greased bakestone and
cook over a moderate heat until golden brown
underneath. Turn and cook the other side. Remove
from the bakestone, split, butter generously, and
close again. Keep warm while cooking the next batch.
Serve hot. (Re "self-raising flour": in Ireland and
the UK, this is flour which comes with baking
powder/baking soda already included. For this recipe,
about 1/4-1/2 t of baking powder mixed with a plain
all-purpose flour will substitute nicely.)
