Colleen Sowa Recipe

Irish Fried Potato Bread and Irish Butter

By Colleen Sowa colleenlucky7


Rating:
Serves:
8 - 12
Prep Time:
Cook Time:
Method:
Pan Fry
Comments:

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!

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.

Ingredients

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 c
milk
1 large
egg (beaten well)
1 c
flour
IRISH BUTTER
3 c
40% butterfat cream
1/2 - 1 tsp
sea salt

Directions Step-By-Step

1
Peel, boil and mash the potatoes. Set aside to cool in a large bowl. Mince the scallions, put in with potatoes. Add half the flour and and the butter together. Mix together with a wooden spoon. In a separate bowl: Beat the egg and milk together with a whisk. Add this to the potato mixture to bind the potatoes together like a dough. Add salt to taste. On a floured board, knead the dough a bit in flour and use some flour to roll out the mixture to about one inch thick. Cut into circles or Use dinner plate upside down on the potato dough and cut out a circle of dough using a knife and then cut into pie wedge shapes. (8 - 10) Place slices 1n a hot pan with butter (or on a grill)fry for about 3 - 4 minutes on each side until golden brown. Serve hot with butter.
2
Irish Butter:

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.

About this Recipe

Course/Dish: Potatoes, Savory Breads, Spreads
Main Ingredient: Potatoes
Regional Style: Irish
Collection: Favorite Breads
Other Tag: Quick & Easy
Hashtags: #Irish, #Potatoes

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200 Comments

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Mar 18, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
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Jan 25, 2015 - Lisa Nicometi Garrow Pantry Cleaner shared this recipe with discussion group: Holiday & Party Treats.
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sharie strickland herbware
Apr 8, 2014
Its easier to make your homemade butter in a food processor or a blender. My granny always left the cream out in a covered jar overnight to improve the flavor. Love the recipe!
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Colleen Sowa colleenlucky7
Mar 30, 2014
Thank you Rain and Catie! Hope you like them! I love Irish Butter too! xo