My grandmother came from the West Coast of Ireland. She and my grandfather met just after WWI, and by the time I was born they were both quite elderly. And not doing a lot of cooking. However, this is her useful and tasty recipe for using up leftover mashed potato. I do not know if this is an Irish delicacy or just something my granny cooked a lot. And then my mother.
Ingredients:
1 egg
Leftover mashed potato
Salt and pepper
Cream or natural yoghurt if necessary
Bring your leftover mashed potato to room temperature. Break an egg into a mixing bowl. Scramble it up with a fork and add plenty of salt and pepper.
Gradually add small spoons of mash into the egg and mix very well. You are looking for a dropping consistency. Just one egg takes a lot of mashed potato. But if you enthusiastically add too much potato and the mixture gets too thick, add a little cream if you have it or perhaps a teaspoon of natural yoghurt to slacken the batter.
Heat a nob of butter and a glug of sunflower oil in a frying pan and use a desert spoon to drop the batter into the hot fat, three or four pancakes at a time. When the batter starts to bubble, check to see if they are ready to turn over. Cook until both sides are golden brown. You will know.
These little pancakes work brilliantly with leftover stews, baked beans, scrambled/fried eggs and bacon, pretty much anything that needs a carb.
Every single person I have shared this easy recipe with has added flour. I have no idea why. I keep telling people not to add flour, but they don’t pay any attention. Do NOT add flour unless you plan to make a different recipe entirely. I think there’s a dough you can make and shape it with your hands, but don’t look at me for the recipe.
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