Potato Cakes (bakestone Recipes)

Servings: 8
Ingredients:

1 lb Cooked floury potatoes
1 t  Salt
2 oz Butter, softened
4 T  Self-raising flour
1    Butter for filling

Potato cakes are eaten with bacon and sausages. It’s easier to make them
with hot, freshly cooked potatoes. If using cold potatoes, melt the
butter before adding it. Choose a floury type of potato, and boil in
well-salted water. — Drain the cooked potatoes well, then return to low
heat in the same pan: put a dishcloth over the pan and allow the potatoes
to dry for 5-10 minutes. (This is called ‘drying in their steam’ in
Ireland.) They should be dry and floury at the end of the process. Sieve
or rice into a mixing bowl with the salt. Beat in the butter. Work in
sufficient flour to make a soft dough which is easy to handle. Turn onto
a floured board and roll or pat out to 3/4 inch thick. Cut into rounds
with a 3-inch scone cutter. Place on the hot greased bakestone and cook
over a moderate heat until golden brown underneath. Turn and cook the
other side. Remove from the bakestone, split, butter generously, and
close again. Keep warm while cooking the next batch. Serve hot. (Re
’self-raising flour’: in Ireland and the UK, this is flour which comes
with baking powder/baking soda already included. For this recipe, about
1/4-1/2 t of baking powder mixed with a plain all-purpose flour will
substitute nicely.)