This potato pancake serves 4. From “The Country Cooking of Ireland,” by Colman Andrews.
Ingredients
1 tablespoon butter, plus more for frying
1 teaspoon salt
4 cups freshly made mashed potatoes
1/2 to 3/4 cup white flour, plus more for dusting
Directions
In a medium bowl, mix 1 tablespoon of butter and the salt into the potatoes. With your hands, work in enough flour to form a pliable dough.
Turn the dough out onto a lightly floured board and shape into a round about 3/4-inch thick. Cut into 8 wedges.
Melt the butter in a large skillet and fry wedges, in batches if necessary, for about 5 minutes per side, or until cakes are golden brown on both sides. Garnish with fresh or dried herbs if desired.
To bake: Preheat the oven to 400 degrees. Bake on a lightly greased baking sheet for 12 to 15 minutes or until the cakes are golden brown, turning once.
