This recipe comes from Jane Pettigrew’s Traditional Teatime Recipes cookbook.
“Irish recipes make inventive use of potatoes and working people relied heavily on recipes that mixed them with milk, buttermilk, cream and eggs to make breads and cakes and these traditional savouries. Other traditional potato specialties include “dippity”, a mixture of raw grated potatoes, flour, milk, eggs and salt cooked in little round cakes, “chomp” made with mashed potatoes, spring onions, milk and butter, and “boxty” a mixture of potatoes cooked as pancakes, dumplings or bread.”
These traditional savoury cakes are excellent served for breakfast, tea or supper.
Irish Potato Cakes
- 4 ounces cold mashed potato
- 4 ounces unbleached white flour sifted
- 2 ounces lard or meat drippings
- 1/4 cup milk enough to make a soft dough
- 1 piinch salt
- Preheat oven to 400F and grease a baking tray or line with tin foil.
- Mix together the potatoes and flour and rub in the fat. Add the sale and enough milk to make a pliable dough.
- Roll out on a floured board or work area to a thickness of 1/4" or 1/2" thickness depending on your preference and cut into rounds with a cutter from 2 to 2 1/2 inch in diameter.
- Place on the prepared tray and bake for 15-20 minutes until golden. Remove from the oven and serve piping hot, spread with butter.