Irish potato griddle cakes, made from both baked potato and raw, grated potato, are pan fried until crisp and golden. Serve them with butter or honey.
Ingredients
- potatoes, unpeeled: 0.5 pound
- ½ cups buttermilk: 1 piece
- potatoes: 0.5 pound (grated)
- ¾ cups all-purpose flour: 1 piece
- baking soda: 1 tsp
- salt and ground black pepper: (to taste)
- butter: 2 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Preheat oven to 450 degrees F (230 degrees C). Scrub the unpeeled potatoes and prick them several times with a fork; place onto a baking sheet.
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Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Mash the potatoes with the buttermilk. Stir in the grated raw potato, flour, baking soda, salt, and pepper.
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Melt the butter in a large skillet or griddle over medium heat. Scoop the potato mixture into the skillet to make 3 inch cakes. Fry until golden and crisp, turning once, about 5 minutes per side.
