Irish Potato Pancakes – Recipe No. 138

1940sirishpotatocakes

So I got hungry tonight after my stew ran out at lunch time.. ( Two platefuls with mash)

I did have a large lettuce sandwich for dinner later but felt restless and hungry this evening, so decided cooking some ‘Irish Potato Pancakes’ would help so as I type this up I’ve enjoyed some for supper!

Super easy to make!

Irish Potato Pancakes

Ingredients

8 oz mashed potato
1/2 oz melted margarine
1 or 2 oz flour
1 level teaspoon of salt
pinch of pepper

Method

Chop up two washed (not peeled) medium sized potatoes
Place in boiling water and cook until soft enough to mash
Drain and mix the potato, salt, pepper, margarine and enough flour to make a stiff dough.
Roll out to 1/4 inch thick and cut into 8 pieces
Fry in a greased pan browning both sides
Spread with margarine or sandwich fillings (I just enjoyed as they were)

1940siriahpotatocakes1

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9 thoughts on “Irish Potato Pancakes – Recipe No. 138

  1. My Grandma and my Mother too made these as a side dish to use up left over mashed potatoes. I hardly ever make mashed pots and never thought to make enough to make potato cakes. They sound especially delish right now during the cold dreary days of Jan. Comfort food for sure, thanks for the idea.

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  2. I’ll have these fancy pancakes with a green salad, it will be delightful if I succeed in these potato pancakes, no worry with the green salad !

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  3. You’ll find these Scottish tattie pancakes are a must with a full Scottish breakfast, easy to make and just about any bakery in Scotland sells them too. Basically any left over mash is mixed with plain flour till it’s a softish dough, rolled out to a circle (side plate sized) then cut into farls (quarters) then fried till spotted with brown, turned and browned – simples, no ?

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  4. Can I just say that they only really have this in Northern Ireland not the ROI and we call it potato bread or farls, not pancakes. Also, I never use a greased pan. I would always add a little flour to the pan and dry fry them. They’re great toasted later on or the day after and then just spread some butter on them and add cheese or pickled onion or any relish. Always part of an Ulster fry, can’t have one without the other.

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