Best 5 Irish Fried Potato Bread And Irish Butter Recipes

IRISH POTATO BREAD (IRISH POTATO CAKES OR FARLS)

Steps:

• First, peel the boiled potatoes.
• Use a potato ricer to rice the potatoes, if you have one. If not, just mash them, but your potato bread will come out better if you use a ricer.
• Next, add the butter and salt. Taste the potatoes at this point, add more salt if needed. Then, very lightly mix in the sifted flour. It will come together into a dough very quickly and easily.
• Turn out onto a lightly floured area gently fold over until smooth. Divide into two equal portions and form each into a ball. Roll one ball out to about 1/3″ thick, then cut into quarters with a large knife or cake lifter. Repeat with the second measure of dough.
• Heat a pan or griddle to medium to medium high. When hot, begin cooking the Irish potato bread (do not use oil or butter.) When brown on both sides, place on a clean tea towel and cover.
• These are fully cooked and may be eaten as is, but traditionally, they are fried in the same pan as the bacon was fried in. Decadently delicious is all I can say!

IRISH FRIED POTATO BREAD AND IRISH BUTTER

Steps:

• 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.

SUSAN'S IRISH POTATO BREAD

Steps:

• 1. Boil potatoes until soft; drain, and mash as for mashed potatoes. You can save the drained water and use it for part of the warm water in the recipe. Stir butter, salt, milk, and flour into the mashed potatoes. Add in the egg, well beaten, if desired. Beat this batter until smooth and allow to cool to lukewarm.
• 2. In a stand mixing bowl, mix together the warm water, dry milk, sorghum, 1/2 cup of the whole wheat flour, and yeast. Let sit for 20 minutes.
• 3. With paddle beater, beat in the mashed potato mixture until smooth. Then beat in the rest of the whole wheat flour and the salt.
• 4. Using the dough hook, start blending and kneading in the bread flour, about 1/2 cup at a time. Add until the dough becomes very elastic, but is still sticky, not smooth. You would not want to knead it by hand at this point. The amount of flour this will take is totally dependent on the moisture in the potato mixture.
• 5. When dough is elastic but still sticky, cover and place in a warm place for 1-2 hours. I rest mine over a dishpan of hot water. Dough should double in bulk. Punch down and let rise a second time for 1 hour.
• 6. Partway through second rising time, grease 2 large bread pans (or you can use 8-9" dutch ovens with lids). At end of rising time, preheat oven to 375° for bread pans, or 450° for dutch ovens. Divide dough in half and turn into prepared pans. Let dough rise in warm place for 15 minutes while oven is preheating. If using dutch ovens, cover with lid.
• 7. To bake: For bread pans, bake for 30-35 minutes, until loaf sounds hollow when tapped. Remove immediately to rack to cool. For dutch ovens, bake covered for 30 minutes, then remove lid and bake 10 minutes longer. Turn out immediately onto rack to cool. Allow loaves to cool completely uncovered for best crust consistency.

IRISH POTATO BREAD

Steps:

• Please note the above ingredients are approximate. Potato Bread is best made while potatoes are still hot.
• Peel and boil potatoes until tender.
• While hot, mash potatoes well with salt and butter.
• Gradually work in flour in smaller increments until a soft dough forms. Dough should be a little tacky but workable.
• Turn out onto floured surface and knead for about 1 minute.
• Divide and roll into a circular shape about 9" and 1/4" thick.
• Cut into 6 or 8 'farls' (wedges).
• Grill in a hot, greased griddle or pan until well browned on both sides.

THE IRISH POTATOES

Steps:

• Place the potatoes into a large pot and cover with salted water; bring to a boil. Cook the potatoes at a boil for 10 minutes; drain. Set potatoes aside to cool.
• Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch baking dish with 1 tablespoon butter.
• Grate 2 of the potatoes into the bottom of the prepared baking dish. Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. Repeat layering until all ingredients are used and dish is full.
• Drizzle melted butter, whipping cream, and half and half over the potato mixture; season with paprika.
• Bake in the preheated oven until the top is bubbling, about 30 minutes.
• Garnish with chopped fresh parsley to serve.