Recipe by Amis
Irish cuisine originated in the kitchens of the farmers of the past from good, wholesome food made with locally grown produce. A famous Irish staple is the potato. Whip those into an old, easy standby and you have a great lunch, especially with a bit of sausage on the side. Posted for Zaar World Tour 05.
Top Review by EmmyG37
This recipe was sooo good! I made a double recipe as a program for my dorm (I'm an RA), and all the girls loved it! Only issue we had was keeping the cakes together, but patting them down with flour and cooking them in extra vegetable oil in the pans made them perfect! I think perhaps adding an egg or two to the recipe would also help keep the pancakes together. Cheese would also be a good additive for those who love potato and cheese together :-)
- 2 lbs potatoes, cut into 1-inch chunks
- 1 cup milk
- 1⁄3 cup chopped chives
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 3 teaspoons butter
- 1⁄2 cup sour cream
Directions See How It's Made
- Place potatoes in large saucepan; cover with cold water.
- Bring to a boil over high heat.
- Reduce heat; simmer uncovered until potatoes are tender, 15 to 20 minutes.
- Drain potatoes, then return to saucepan.
- Turn heat under saucepan to medium-low.
- Cook potatoes until dry, about 2 minutes, stirring occasionally.
- Add milk.
- Using a potato masher, mash potato mixture until fairly smooth.
- Remove from heat; stir in chives, salt and pepper.
- Transfer to a medium bowl, cover and refrigerate until cold.
- Potatoes will thicken as they cool.
- Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2 inch thick. Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling.
- Add three or four patties to skillet.
- Cook until golden brown, about 2 minutes per side.
- Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter.
- Serve warm with sour cream.