Potato Cakes

A traditional Irish recipe; something a little different as a side dish. Nice crunchy crust and soft inside when served hot out of the pan, with a little butter. Good as is, or add your own herbs or seasonings. Make ahead and freeze in a single layer on a cookie sheet, so you can take out a few when needed. Can be reheated in the microwave for a minute or two on high, or on a cookie sheet in a regular oven.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  lb potato (about 3 or 4)
• 2  tablespoons unsalted butter
• 1  teaspoon salt
• 2  cups all-purpose flour

Directions

1. Peel potatoes, and boil until tender. Drain and mash; add salt and butter. Mix well and allow to cool to room temperature. On a well-floured surface, place potatoes and 1 cup of flour and knead lightly but thoroughly, adding flour just until the dough is smooth and able to be rolled out and keep its shape. Roll out to a 1/2 inch thickness in a rectangle. Cut into three or four rows, and then cut each row into equilateral triangles, about 2 inches on each side. This is the traditional shape, but you could also use a biscuit cutter. Place in a griddle or frying pan over low heat and cook on each side until browned. Serve hot, or freeze for later use.