| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Breads, Breakfast, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 | lb | Cooked floury potatoes |
| 1 | ts | Salt |
| 2 | oz | Butter, softened |
| 4 | tb | Self-raising flour |
| 1 | Butter for filling |
INSTRUCTIONS
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.) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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