Irish Fadge (Potato Cakes)
- Ready In:
- Mash the potatoes (make sure there are no lumps).
- Sprinkle with salt and drizzle with the butter.
- Knead in enough flour to make a pliable dough (usually 3/4 cup is enough).
- Roll out to about 1/2" thick and cut into round patties about 4"across.
- Heat a non stick skillet and brown on each side 3-4 minutes or until golden brown.
- Serve with butter (you can sprinkle them with sugar if you are serving them as a treat).
- NB: These are very tasty fried in bacon grease and served with breakfast.
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My Irish mother made something very similar to this when I was a child 50 years ago. It was a way of using the left over potatoes after a family meal. The basic difference was that she didn't use the butter and salt until after they were fried in bacon fat. Hers were dry fried in a big old cast iron pan until they were medium brown, cooled and then refrigerated until morning. The problem is that her method created a lot of smoke. I find putting them on a sheet pan under the broiler works better. Just make sure they have a dusting of flour on both sides before they go under the broiler and to flip them half way through.These are great with bacon and runny eggs. That means they're probably very bad for you. Oh, well. P.S. You can have lumps as long as they're no bigger than a pea. I happen to like them lumpy.
Delicious potato cakes. Made them twice now. Once with 4 medium fresh potatoes peeled, boiled and mashed, and the second time with a little more than 2 cups of leftover mashed potatoes. Both times I fried the cakes in a little bacon grease. This great recipe is now printed and in my favorite recipe binder. Potatoes are my favorite food! A day without potatoes is a day without sunshine!Thanks Bergy. --
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