Delicious Irish Potato Cake Recipe :- I’ve made these with freshly mashed potatoes, but if you have any left over from the previous night, this is still an excellent dish. They have a lovely crisp outside and a soft, creamy within, and they are quite simple to make. You can never have too many eggs, so my favourite method to consume them is for breakfast with eggs. To be honest, I’ll keep the bacon fat to cook the potato cakes in for a little more decadence if I also fry up some bacon.
Delicious Irish Potato Cake Recipe
Though it’s completely unnecessary, I have pushed my cooked potatoes through a potato ricer. A big sieve or a conventional masher can be used. You’ll have some delicious little potato wedges either way. Suitable for any time of day!
Ingredients
Potato Cakes
- 2 pounds potatoes (such as Russets or Yukon gold)
- 1 cup all-purpose flour
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (freshly ground)
- 3 tablespoons butter
For Frying
- 3 tablespoons butter
Instructions
To ensure that all of the potatoes are cooked at the same time, it is imperative that they are all sliced into pieces of the same size. The potatoes should be placed in a large saucepan, and adequate cold water should be added to the pot so that the potatoes are completely submerged.
To the water, add approximately one teaspoon of salt, and swirl it. Over high heat, bring the potatoes to a boil. Once they reach a boil, reduce the heat to medium and continue cooking for approximately fifteen minutes, or until the potatoes are soft when pierced with a fork.
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pictures of the process demonstrating how to produce Irish potato cakes, often known as potato furls.
Potatoes should be drained. The potatoes can be made as fluffy as possible by putting them through a potato ricer, pressing them through a sieve, or simply using a potato masher.
pictures of the process demonstrating how to produce Irish potato cakes, often known as potato farls.
The flour, three tablespoons of butter, salt, and pepper should be added to the mashed potatoes, and the mixture should be completely mixed until it forms a dough.
pictures of the process demonstrating how to produce Irish potato cakes, often known as potato farls.
On a surface that has been lightly dusted with flour, roll out the dough into a disc that is eight inches in diameter and approximately one inch thick. After that, cut the dough into eight triangles, much like you would cut a pizza.
pictures of the process demonstrating how to produce Irish potato cakes, often known as potato farls.
A big skillet should be used to melt the remaining three tablespoons of butter. After adding the potato cakes, fry them over medium heat for approximately four to five minutes on each side, until they are golden brown and crispy.
Nutrition Information
- Serving: 1cake
- Calories: 220kcal (11%)
- Carbohydrates: 32g (11%)
- Protein: 4g (8%)
- Fat: 9g (14%)
- Saturated Fat: 5g (31%)
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 1g
- Cholesterol: 23mg (8%)
- Sodium: 154mg (7%)
- Potassium: 498mg (14%)
- Fiber: 3g (13%)
- Sugar: 1g (1%)
- Vitamin A: 265IU (5%)
- Vitamin C: 22mg (27%)
- Calcium: 19mg (2%)
- Iron: 2mg (11%)
Notes
If using leftover mashed potatoes, I suggest using particularly soft or melted butter or removing them from the refrigerator for about 20 minutes before combining.
You might have to change how much flour you use. For instance, you might need less if you reside in a dry climate. You can use half mashed potatoes and half shredded potatoes, if you’d like.
Cool potato cakes can be stored in the refrigerator for up to two days if stored in an airtight container.
