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irish herb "scones" (potato pancakes)

(1 rating)
Celestina9000 avatar
Recipe by
C G
@Celestina9000
Vallèe du Willamette, OR

From OldFashionedLiving.com. These are a potato pancake not a scone: very small amount of flour, no leavening, no milk or cream. Perhaps Irish "scones" are something entirely different than what I am accustomed to. Regardless-enjoy your Irish "Scone" Pancakes! PS you can most certainly use fresh herbs in place of the dried!

►
(1 rating)
yield serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For irish herb "scones" (potato pancakes)

  • 2 c
    leftover mashed potatoes, at room temperature (or instant potatoes)
  • 4 Tbsp
    flour, + more for dusting
  • 1/4 tsp
    salt
  • 4 Tbsp
    butter, melted
  • 2 Tbsp
    fresh parsley, chopped
  • 1/2 tsp
    dried dill or fresh dill
  • 1/4 tsp
    dried summer savory
  • 1/4 tsp
    dried marjoram
  • 1/4 tsp
    dried sage
  • oil/butter for frying
  • sour cream

How To Make irish herb "scones" (potato pancakes)

  • 1
    Combine all ingredients (*except* for the oil/butter used for frying) in a large mixing bowl.
  • 2
    Heat up a skillet (cast iron this time) on medium heat. Add oil and/or butter and melt; about 1-2 tablespoons.
  • 3
    Shape the potato mixture into patties. Lightly dust the potato pancakes with flour. Fry until golden brown; approximately 5 minutes. Turn over, lightly dust with more flour and cook another 5 minutes. Do not crowd the potatoes when frying. Cook in batches.
  • 4
    Serve the Irish "scone" pancakes with sour cream on the side, if desired.
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