Prep 10 mins
Cook 10 mins
This is a delicious potato-oatmeal breakfast dish. It was quite messy, but that may have just been me. From the book Celtic Folklore Cooking, by Joanne Asala. Holidays associated with this recipe: Lughnasadh, Samhain, Mabon.
- Work enough of the oatmeal into the mashed potatoes to form a soft dough. Add salt to taste and enough melted butter or lard to bind it together.
- Scatter oatmeal on a cutting board and roll out dough. Cut into triangular wedges and cook on both sides on a hot greased griddle in the oven, or fry on the stove.
- Serve hot or cold.
These made for a lovely change from the usual breakfast biscuit or pancake. Absolutely loved the nuttiness and crunch of the oatmeal. The oats on the outside caramelized beautifully and, in my opinion, made the dish. They were, as Cosima noted, a bit messy, so I think drier mashed potatoes (I used leftovers that had cream and butter in them already) might work better. Served with Cream Eggs With Irish Cheese (Rachael Ray) #418562 and lots of creamy butter.