Irish Fried Potato Bread and Irish Butter
|Serves:||8 - 12|
|Cooking Method:||Pan Fry|
|IRISH FRIED POTATO BREAD|
|8 large||potatoes (peeled, boiled, mashed and cooled)|
|1 bunch||scallions (fresh) (minced) (or green onions minced along with some garlic)|
|1 tsp||sea salt (or to taste)|
|3 Tbsp||irish butter|
|1 large||egg (beaten well)|
|3 c||40% butterfat cream|
|1/2 - 1 tsp||sea salt|
This is a recipe from the Irish and English side of the family. Passed down from my great great grandmother Eliza Griffin Andrews.
We don't always make the Irish butter... it is still good!
These delicious potato pancakes are a wonderful way to use up leftover taters. (My mom used this technique all the time when I was young... such great memories!)
The Crew and I had a tough time getting the Irish butter to the proper consistency, so we substituted store-bought butter instead. The results were still terrific.
3 cups (40% butterfat) cream
1/2 - 1 teaspoon sea salt
Churn in a butter churn or shake in a large ice cold jar for about 15 minutes. (You can use an ice cream machine or a hand mixer too). Strain this thick mixture into a cheese cloth covered bowl to separate the butterfat from the whey. then pour off the buttermilk-whey and drink it or save it for a recipe.
Knead the butter until the color darkens and the liquid comes out of it. At this point you can add sea salt if you like... to taste... 1/2 tsp or more if you like.
*** Irish butter is richer than American butter. American butter is only 30% - 35% butter fat.
You can find Irish butter in some stores.
You can use regular butter.
*** Some people add a drop of yellow food coloring.