Irish Potato Cakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 medium Yukon gold potatoes
02 -
1 cup all-purpose flour
03 -
2 teaspoons kosher salt, plus more for cooking water
04 -
¼ teaspoon black pepper
05 -
2 tablespoons unsalted butter, melted
06 -
2 tablespoons unsalted butter, softened, divided
07 -
1 teaspoon minced fresh chives
# Instructions:
01 -
Peel the potatoes, and cut them into medium chunks. Place them in a saucepan, and add salted cold water to cover. Bring to a boil over high heat. Cook until tender, 15–20 minutes.
02 -
Place the potatoes in a heat-proof strainer, and drain. Set the potatoes in the strainer over the empty saucepan, and let them cool for 5 minutes.
03 -
Place the potatoes in the pot, and mash them using a fork or a potato masher. Or, for the lightest texture, pass them through a ricer into a large bowl.
04 -
Add the flour, salt, pepper, and melted butter to the potatoes. Stir until the mixture forms a ball.
05 -
Turn the dough onto a lightly floured surface, and flatten it into an 8-inch disk. Cut the disk evenly into 6 pieces.
06 -
Heat a large frying pan over medium heat. Add 1 tablespoon of the softened butter, and let it melt. Carefully arrange the potato slices in the skillet to form a circle. Cook for about 5 minutes on each side, or until golden brown and crispy on the outside.
07 -
Top with remaining 1 tablespoon softened butter, and sprinkle with fresh chives. Serve immediately.
# Notes:
01 -
These traditional Irish potato cakes make an excellent side dish for breakfast or dinner.