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Potato Cakes

Source of Recipe


From "Real Irish Food" by David Bowers



List of Ingredients



• 2 cups leftover mashed potatoes
  
• 3/4 cup plus 1 cup all-purpose flour
  
• 1 tsp salt
  
• 1/4 cup (1/2 stick) butter
  






Instructions



1. Combine the potatoes with the flour and salt, mixing well with your hands and knead on a lightly floured surface into a smooth dough, adding a little more flour if necessary to stop the dough from being sticky.
   
   
2. Divide the dough into quarters. On a lightly floured surface, use your hands to press each quarter into a circle about 1/2-inch thick and 6 inches in diameter.
   
   
3. In a cast-iron skillet over medium heat, melt a tablespoon of butter until sizzling but not brown. Slip in a cake and fry for 2 to 3 minutes, then flip and fry until browned, another 2 to 3 minutes. Remove to a plate. Repeat for remaining cakes, adding a tablespoon of butter for each cake. Serve immediately or hold in a 250°F oven for up to an hour before serving. Best slathered with yet more butter and lightly sprinkled with salt. (Potato cakes can also be stored in the refrigerator for several days and reheated briefly on each side in a hot dry cast-iron skillet.)
   
   Makes 4 servings.