Ingredients with Measurements:
- 2 large potatoes, peeled and cubed
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 2 tablespoons butter, melted
- 1/4 cup milk
Special equipment needed:
- Large pot
- Potato masher
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 15 minutes.
2. Drain the potatoes and mash them in a mixing bowl until smooth.
3. Add the flour, baking powder, salt, and black pepper to the mashed potatoes and mix well.
4. Add the beaten egg, melted butter, and milk to the potato mixture and stir until well combined.
5. Heat a skillet over medium heat and add a tablespoon of butter.
6. Drop spoonfuls of the potato mixture onto the skillet and flatten them into cakes.
7. Cook the potato cakes for 3-4 minutes on each side, or until golden brown.
8. Serve hot with butter or your favorite topping.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Skillet: medium heat
Serving size:
- Makes 8-10 potato cakes
Nutritional information:
- Calories: 90
- Fat: 4g
- Carbohydrates: 11g
- Protein: 2g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use gluten-free flour or almond flour.
- Instead of butter, you can use coconut oil or olive oil.
- Instead of milk, you can use almond milk or soy milk.
Variations:
- Add chopped scallions or chives to the potato mixture for extra flavor.
- Add shredded cheese to the potato mixture for a cheesy twist.
- Add cooked bacon or ham to the potato mixture for a savory breakfast option.
Tips and tricks:
- Make sure to drain the potatoes well before mashing them to avoid a watery potato mixture.
- Use a non-stick skillet to prevent the potato cakes from sticking.
- Serve the potato cakes immediately after cooking for the best texture.
Storage instructions:
- Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the potato cakes, place them in a skillet over medium heat and cook for 2-3 minutes on each side, or until heated through.
Presentation ideas:
- Serve the potato cakes on a platter with a dollop of sour cream and chopped chives on top.
- Arrange the potato cakes on a bed of arugula or mixed greens for a colorful presentation.
Garnishes:
- Sour cream
- Chopped chives
- Crumbled bacon
Pairings:
- Irish breakfast tea
- Orange juice
- Fresh fruit salad
Suggested side dishes:
- Irish soda bread
- Grilled tomatoes
- Sautéed mushrooms
Troubleshooting advice:
- If the potato cakes are falling apart, add more flour to the potato mixture to bind it together.
- If the potato cakes are too dry, add more milk to the potato mixture to moisten it.
Food safety advice:
- Make sure to cook the potato cakes thoroughly to avoid any risk of foodborne illness.
Food history:
- Irish potato cakes, also known as boxty, have been a staple in Irish cuisine for centuries. They were traditionally made with leftover mashed potatoes and flour and served as a hearty breakfast or side dish.
Flavor profiles:
- The potato cakes are savory and slightly crispy on the outside, with a soft and creamy texture on the inside.
Serving suggestions:
- Serve the potato cakes as a breakfast or brunch dish, or as a side dish with your favorite meal.
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Region: Irish