Irish Fried Potato Bread and Irish Butter
|Categories:||Potatoes, Savory Breads, Quick & Easy, Spreads|
|Serves:||8 - 12|
|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|
Pinched by lhanson, and 3,240 more.
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DirectionsPeel, 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.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.