Irish Fried Potato Bread and Irish Butter

Colleen Sowa Recipe

By Colleen Sowa colleenlucky7

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!


Recipe Rating:
 11 Ratings
Serves:
8 - 12
Prep Time:
Cook Time:
Cooking Method:
Pan Fry

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

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.
  • Comments

  • 1-5 of 198
  • user
    Colleen Sowa colleenlucky7 - Nov 6, 2010
    Colleen Sowa [colleenlucky7] has shared this recipe with discussion group:
    Genealogy of Recipes
  • user
    Brenda Downey BJD - Nov 6, 2010
    Thank you Colleen for the Irish recipes..the irish butter sounds interesting...I will be making the irish butter along with the other irish recipes, ty!
  • user
    Colleen Sowa colleenlucky7 - Nov 6, 2010
    So happy that you like them! Thank you!
  • user
    Brenda Downey BJD - Nov 6, 2010
    You are welcome Colleen...I have always loved Irish soda bread and potato bread, but never had the Irish butter...also, it is nice to know how to make butter...so, I will have to try making it! Ty again!
  • user
    Colleen Sowa colleenlucky7 - Nov 6, 2010
    If you buy a carton of regular whipping cream... it will turn to butter if you over mix it... or shake it in a cold jar... some people add yellow food coloring and or salt...