Potato cakes (bakestone recipes)
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Potato cakes (bakestone recipes)
  Potato    Cakes    Vegetables    Breakfast  
Last updated 6/12/2012 12:55:44 AM. Recipe ID 17696. Report a problem with this recipe.
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      Title: Potato cakes (bakestone recipes)
 Categories: Breads, Breakfast, Vegetables
      Yield: 8 servings
 
      1 lb Cooked floury potatoes
      1 t  Salt
      2 oz Butter, softened
      4 T  Self-raising flour
      1    Butter for filling
 
  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.)
 




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Recipe ID 17696 (Apr 03, 2005)

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