Tuesday, 13 September 2011

Irish Potato Bread

I always have left over mash and this is a quick way to use it up. These potato cakes are also known as potato scones and are best served with a greasy fry or with the more modest poached egg. Just perfect for hungry children and grown ups after school!

Makes 8

450g Potatoes, cold
100g Self-raising flour
50g Butter, softened
½ tsp Salt

Combine all the ingredients in a large bowl into a stiff mixture.

Knead lightly on a floured surface.

Roll out into a 22cm circle and cut into 8 triangles.

Heat a large frying pan on a high heat, lightly greased and cook each potato cake each side for 3-4 minutes.

Serve immediately.

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