irish potato cakes by clodagh mckenna

Name: Irish Potato Cakes by Clodagh McKenna
Prep time: 15 min
Cook time: 10 min
Cuisine: Irish
Ingredients: 2 1/4 pound(s) potatoes, peeled; 1/2 cup(s) creme fraiche (heavy cream or half and half will work); 1 - egg yolk; 1 teaspoon(s) irish mustard or dijon (i probably added closer to 3/4 tablespoon); - salt and pepper, to taste (i used white pepper in the potato mixture and fresh cracked black pepper on the cooked potato cakes); 2 tablespoon(s) scallions, thinly sliced; 1 1/2 cup(s) dubliner cheese, shredded (reduced by almost half in my version); 1 tablespoon(s) fresh herb/thyme leaves, finely chopped ( don't like thyme and substituted with fresh parsley from the herb garden); 2 tablespoon(s) flour; 2 tablespoon(s) (irish) butter

(2 RATINGS)

24 Pinches 2 Photos

C G

Vallèe du Willamette, OR

Updated on Mar 21, 2016

Oh, and did I tell you? I have a surplus of potatoes, too from last week's epic St. Patrick's Day brunch feast! Long Live the Irish! Recipe from the cookbook 'Clodagh's Kitchen Diaries' by Clodagh McKenna.

Rate

prep time 15 Min

cook time 10 Min

method Stove Top

yield Yield: 6 potato cakes

Ingredients

2 1/4 pounds potatoes, peeled
1/2 cup creme fraiche (heavy cream or half and half will work)
1 - egg yolk
1 teaspoon irish mustard or dijon (i probably added closer to 3/4 tablespoon)
- salt and pepper, to taste (i used white pepper in the potato mixture and fresh cracked black pepper on the cooked potato cakes)
2 tablespoons scallions, thinly sliced
1 1/2 cups dubliner cheese, shredded (reduced by almost half in my version)
1 tablespoon fresh herb/thyme leaves, finely chopped ( don't like thyme and substituted with fresh parsley from the herb garden)
2 tablespoons flour
2 tablespoons (irish) butter

How To Make irish potato cakes by clodagh mckenna

Step 1

Cook the potatoes in a large saucepan of boiling salted water until tender. Drain, transfer to a bowl, and mash with a potato masher.

Step 2

While the potatoes are still hot mix in the crème fraîche, egg yolk, mustard, and salt and pepper. Stir in the scallions, cheese and fresh herb/thyme.
Step 3

Add 1 tablespoon of the flour to the mixture to help make the consistency suitable for rolling out. C G: At this point I would suggest transferring the mixture covered to the refrigerator and refrigerate at least 30 minutes. Chilling the potato mixture makes it easier to shape.
Step 4

Sprinkle the remaining flour on your work surface. Roll the potato mixture out 2-inch thick using a rolling pin and cut it into circles using a 4-inch cookie or biscuit cutter.
Step 5

Melt the butter in a frying pan and fry the potato cakes on both sides until golden brown.
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