Irish Potato Cakes
There
are a couple of version of potato cakes. Some are made from
mashed potatoes, flour and butter. Others include grated fresh
potato as well and are sometimes known as boxty, from the Irish "Bacstai" which
refers to the traditional method of grilling over an open fire.
Boxty usually has the same quantities of flour,
mashed potato and grated potato. I use a cup of each and the recipe
makes eight good-sized potato cakes.
You can serve them with rashers of bacon and an
egg or two. Add some pork sausage and grilled tomatoes and you
have a pretty good Irish breakfast.
Irish Potato Cakes
1 cup mashed potato
1 cup grated potato (approx two medium to large potatoes)
1 cup flour
2 teaspoons baking powder
2 eggs
1/4 cup milk
Seasoning
Oil and butter for frying
Grate the potatoes and squeeze out as much liquid
as possible. Place in a bowl with the mashed potato (1). Sift
in the flour and baking powder. Mix all together well (2). Whisk
the eggs with the milk and stir into the potato mix until well
blended. Shape into eight rounds and flatten slightly.
Heat some oil and butter together in a pan and
fry the potato cakes for about six minutes on each side (3, 4).
If cooking in batches, place the cooked potato cakes in a preheated
oven to keep warm.
If you want to jazz up your potato cakes you can
add some grated cheese, or finely chopped spring onion (or both).
Try serving with some hot-smoked salmon. Or you can use them instead
of muffins for Eggs Benedict.
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