IRISH POTATO CAKES
These traditional Irish potato cakes are so easy to make and a great way of using up leftover mashed potato this St Patrick's Day. Plus they are dry fried in the fry pan, or on a griddle, making them healthier and more authentic than some fried potato cakes!! Serve them for dinner with corned beef or for breakfast with smoked salmon. Or make small ones and serve as an appetizer for your St Patty's day feast.
Provided by Claire | Sprinkle and Sprouts
Categories Side
Time 15m
Number Of Ingredients 4
Steps:
- Mix all the ingredients together in a bowl, they should come together to form a soft dough. (see note 2 if your dough is too wet)
- Shape the dough into two roughly equal sized balls. Sprinkle your work surface generously with flour and use your hands (or a floured rolling pin) to flatten out a disk about 1cm thick.
- Cut the disk into 4 quarters.
- Use the excess flour from the board to give each potato cake a covering of flour, set to one side and repeat with the second ball of dough.
- Place a large frying pan or griddle pan over a medium heat. (don't add any oil)
- Dry fry the potato cakes for 4 minutes on one side until they are coloured (see note 3 )
- Carefully flip the potato cakes and cook for a further 4 minutes until heated through and dark brown in places.
Nutrition Facts : Calories 93 kcal, Carbohydrate 19 g, Protein 2 g, Sodium 396 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
IRISH CHEDDAR, BACON AND POTATO MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Prick the potato all over with a fork. Wrap in a damp paper towel and microwave until just cooked through, 4 to 5 minutes, turning the potato after 2 minutes. When cool enough to handle, peel off the skin and grate the potato on the large holes of a box grater. Season with 2 pinches each salt and pepper and gently toss.
- Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve 1 tablespoon bacon drippings.
- Whisk the flour, sugar, baking soda and 1/4 teaspoon salt in a large bowl; make a well in the center. Whisk the buttermilk, melted butter, egg and reserved 1 tablespoon bacon drippings in a medium bowl; pour into the well in the flour mixture and stir until just combined. Gently fold in the grated potato, bacon, cheese and chives.
- Divide the batter among the muffin cups, filling them all the way to the top. Bake until the muffins are lightly golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
IRISH POTATO CAKES
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.
POTATO CAKE
Potato cakes are great for breakfast. Mashed potato cakes with a cheese surprise in the middle.
Provided by Dave Silsby
Categories Breakfast and Brunch Potatoes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium size mixing bowl combine mashed potatoes, egg, flour, salt (if needed) and garlic salt. Mix well.
- Melt butter in a large frying pan over a low heat. Drop pancake-size (4 inch circles) lumps of mashed potatoes into the frying pan. Pat to flatten to 1/2 to 1 inch thickness. Sprinkle some cheddar cheese onto the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cake over when the bottom is browned (about 10 minutes). Brown the other side (about 10 minutes).
Nutrition Facts : Calories 602.7 calories, Carbohydrate 61.6 g, Cholesterol 171.8 mg, Fat 28.5 g, Fiber 4 g, Protein 24.5 g, SaturatedFat 16.9 g, Sodium 1226.3 mg, Sugar 3.7 g
~ IRISH POTATO CAKES / SAVORY & CRISPY ~ CASSIES
My family just loves my Irish potato patties. I hope you do as well. I love the beautiful color and crispiness my iron skillet gives them. Enjoy!
Provided by Cassie *
Categories Other Breakfast
Time 30m
Number Of Ingredients 7
Steps:
- 1. If you have an iron skillet, use it for these cakes. Browns nicely. If not any skillet will do. Fry your bacon until crisp and drain. Save the drippings and add some extra if you have it. You just want enough drippings in the pan, that the potatoes won't absorb too much before nicely browned.
- 2. Mash potatoes ( cool ) and fold in the flour, salt, pepper, bacon, parsley and onion.
- 3. Get skillet good and hot, but not smoking. Make 4 - 6 patties with the potato mixture and place in hot grease. Re salt and pepper. Fry for 4 - 5 minutes on the first side, can carefully lift around the edge to see if browned enough. Carefully flip to the other side and cook until golden crispy. Drain on paper towels.
- 4. Serve with sour cream if desired. These cakes are so good! Enjoy them with breakfast, dinner or just a snack.
TRADITIONAL IRISH COLCANNON
Creamy mashed potatoes, kale, and onion are mixed together to create this wonderful traditional Irish colcannon recipe that is great with Irish stew.
Provided by Elaine Lemm
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Lightly salt a pot of hot water and simmer the potatoes until soft in the middle when pierced with a sharp knife.
- In a different pot, blanch the curly kale in boiling water for 1 minute.
- Drain the kale and reserve.
- Place the 1/2 cup of roughly chopped spring onions and the blanched kale into a blender and pulse for 10 seconds until roughly mixed. (You want the vegetables to have some texture.)
- Drain the potatoes and add 4 ounces of butter.
- Mash the potatoes and butter until smooth and creamy.
- Add the kale and spring onion mixture and stir well.
- Add the 1/4 cup of finely chopped spring onions and season with salt and pepper to taste.
- Top the mash with the optional 2 ounces of butter, if desired. Serve and enjoy.
Nutrition Facts : Calories 218 kcal, Carbohydrate 41 g, Cholesterol 10 mg, Fiber 5 g, Protein 6 g, SaturatedFat 2 g, Sodium 59 mg, Sugar 3 g, Fat 4 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
IRISH POTATO & BACON CAKES
Wonderful as a side dish or for breakfast/Brunch. It is quite high in fat especially if you use dripping to fry them.
Provided by Bergy
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Drain your bacon on paper towels.
- Mix the bacon with the mashed potatoes, flour, salt& pepper.
- Form into 4 patties.
- Heat the dripping (butter) (or oil) in a skillet and over medium heat fry the cakes about 5 minutes on each side or until golden, Serve.
Nutrition Facts : Calories 212.2, Fat 10.9, SaturatedFat 3.7, Cholesterol 17.7, Sodium 531.7, Carbohydrate 23, Fiber 1.8, Sugar 1.7, Protein 5.2
TRADITIONAL IRISH BOXTY: THE BEST EVER POTATO PANCAKES, WITH A TWIST (IRISH POTATO PANCAKES)
A wonderful and hearty Irish potato pancake recipe.
Provided by adapted by Christina Conte
Time 40m
Number Of Ingredients 7
Steps:
- In a small bowl, place the flour, baking powder and salt; set aside.
- In a large mixing bowl, combine the mashed potatoes with the grated raw potato, then add the flour and mix well.
- Slowly add the buttermilk and stir gently (do not over mix).
- The mixture should be like a very firm, thick batter; almost like a dough, so add more buttermilk if needed (I just used 1 cup/8 oz).
- Heat a griddle or nonstick frying pan over medium-high heat, and add a pat of butter, just before scooping out some of the boxty batter onto the pan.
- Flatten and shape into a nice, round pancake shape and fry until golden brown on the bottom.
- Turn and continue to cook until golden brown on top too, turning the heat down if they are browning too quickly (remember there are raw potatoes which need to cook).
- Continue to add a little butter and fry the boxty until all the batter is finished. Serve hot.
Nutrition Facts : Calories 253 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2, Sodium 570 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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- Preheat oven to 300F and have a baking sheet handy (for popping cooked boxty into the oven while you cook a second batch).
- Take 9 oz of the potatoes and cut into 1-inch pieces. Add these potatoes to your saucepan of water. Bring to a boil, then cook until tender, about 15 minutes. Drain and return the potatoes to the pan and mash. Measure out 1 cup of mashed potatoes and set aside. Discard any bit of extra mashed potatoes.
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- In a large bowl, add mashed potatoes and allow to sit at room temperature for 30 minutes if chilled.
- Mix in 1/4 cup of the flour, onion powder, and salt using a potato masher. Melt 1 ounce (2 tablespoons) of the butter and add to the potatoes with half a beaten egg to form the dough.
- On a floured surface, add dough and knead in remaining 1/4 cup flour. Gently press down the dough to form a disc 1/2 inch thick. Use a 2 1/2-3 inch circular cutter to cut out the potato cakes. Form the remaining dough back together to get more potato cakes.
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- Peel the potatoes, cut into 2cm chunks and place in a saucepan.Cover with cold water and season with salt.Bring to a boil, then simmer until tender (12-15 min).
- Drain the potatoes in a sieve or colander.Rest the sieve or colander on the now empty saucepan and leave the potatoes to dry and cool for 5 minutes.
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- Add all ingredients to a food processor. Process until mostly smooth, some small chunks of potato will remain but they will soften as they cook. The consistency should be runny, but slightly thick. Add more flour if you need to thicken the batter. This batter is very forgivable and easy to work with while cooking so don’t worry if the consistency isn’t exact.
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