This is a classic Irish recipe – we used to eat them a lot, but sort of forgot about them; I made some for breakfast this morning, and thought I’d share. It’s an ideal way to use up leftover boiled potato, too!
In a food processor, blitz 6oz cold cooked potato, 4oz flour (I always use plain, but self raising would do), and 2oz of butter or marg. Once you have a dough, remove it from the processor and knead a little on a floured work surface.
Now, you can be diligent, roll it out with a rolling pin, and cut the dough into rounds – or you can do what I do, which is to divide the dough into 8, and pat it into rough roundish shapes.
Also, the recipe recommends frying in a little butter on a griddle, but I’m afraid I stick them on a greased baking tray at gas 6 for 15 minutes. And I don’t peel the spuds either 🙂
These are just utterly delicious straight out of the oven, spread with butter, and also work really well as part of a great British fry up.
If you don’t have a food process, mash the potatoes as is (no milk or butter), rub the fat into the flour and add the spud, then continue with the rolling (or not).