irish fried potato bread and irish butter

★★★★★ 11 Reviews
colleenlucky7 avatar
By Colleen Sowa
from La Crosse, WI

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

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.

— The Test Kitchen @kitchencrew
★★★★★ 11 Reviews
serves 8 - 12
prep time 15 Min
cook time 10 Min
method Pan Fry

Ingredients For irish fried potato bread and irish butter

  • IRISH FRIED POTATO BREAD
  • 8 lg
    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 lg
    egg (beaten well)
  • 1 c
    flour
  • IRISH BUTTER
  • 3 c
    40% butterfat cream
  • 1/2 - 1 tsp
    sea salt

How To Make irish fried potato bread and irish butter

  • 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.
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