These buttery, fried potato and oatmeal cakes are a classic Irish side dish.
3 large potatoes, peeled and cubed
1 1/2 teaspoons salt - divided use
1 cup rolled oats
1/2 cup (1 stick) unsalted butter, melted, plus 2 tablespoons butter for frying
- Place potatoes in a medium saucepan with 1/2 teaspoon of the salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes. While potatoes are warm, mash with a fork.
- Let potatoes cool a little, then mix in the oats to make a soft dough. Add the butter and remaining 1 teaspoon salt and mix well. Roll dough to 1-inch thickness and cut out with a 3-inch round biscuit cutter.
- Heat 1 tablespoon butter in a large skillet. Add half of the potato and oatmeal "cakes" and fry until light brown on both sides, about 2 minutes per side. Repeat with remaining cakes, adding more butter to skillet if necessary.
- Serve warm.
Makes 4 servings.