Side Pannel
Potato Cakes (Bakestone Recipes)
Potato Cakes (Bakestone Recipes)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breakfast, Breads, Vegetables
Ingredients List
- 1 lb Cooked floury potatoes
- 1 ts Salt
- 2 oz Butter, softened
- 4 tb Self-raising flour
- 1 Butter for filling
Directions
Potato cakes are eaten with bacon and sausages. It's easier to make them
with hot, freshly cooked potatoes. If using cold potatoes, melt the butter
before adding it. Choose a floury type of potato, and boil in well-salted
water. Drain the cooked potatoes well, then return to low heat in the
same pan: put a dishcloth over the pan and allow the potatoes to dry for
5-10 minutes. (This is called "drying in their steam" in Ireland.) They
should be dry and floury at the end of the process. Sieve or rice into a
mixing bowl with the salt. Beat in the butter. Work in sufficient flour to
make a soft dough which is easy to handle. Turn onto a floured board and
roll or pat out to 3/4 inch thick. Cut into rounds with a 3-inch scone
cutter. Place on the hot greased bakestone and cook over a moderate heat
until golden brown underneath. Turn and cook the other side. Remove from
the bakestone, split, butter generously, and close again. Keep warm while
cooking the next batch. Serve hot. (Re "self-raising flour": in Ireland and
the UK, this is flour which comes with baking powder/baking soda already
included. For this recipe, about 1/4-1/2 t of baking powder mixed with a
plain all-purpose flour will substitute nicely.)
with hot, freshly cooked potatoes. If using cold potatoes, melt the butter
before adding it. Choose a floury type of potato, and boil in well-salted
water. Drain the cooked potatoes well, then return to low heat in the
same pan: put a dishcloth over the pan and allow the potatoes to dry for
5-10 minutes. (This is called "drying in their steam" in Ireland.) They
should be dry and floury at the end of the process. Sieve or rice into a
mixing bowl with the salt. Beat in the butter. Work in sufficient flour to
make a soft dough which is easy to handle. Turn onto a floured board and
roll or pat out to 3/4 inch thick. Cut into rounds with a 3-inch scone
cutter. Place on the hot greased bakestone and cook over a moderate heat
until golden brown underneath. Turn and cook the other side. Remove from
the bakestone, split, butter generously, and close again. Keep warm while
cooking the next batch. Serve hot. (Re "self-raising flour": in Ireland and
the UK, this is flour which comes with baking powder/baking soda already
included. For this recipe, about 1/4-1/2 t of baking powder mixed with a
plain all-purpose flour will substitute nicely.)
Tweet
 "Pin It")
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
