Irish Fried Potato Bread and Irish Butter
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.
- 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
- 1 large
- egg (beaten well)
- 1 c
- 3 c
- 40% butterfat cream
- 1/2 - 1 tsp
- sea salt
IRISH FRIED POTATO BREAD
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.