Blarney Cakes Family Recipe from the Emerald Isle Zwt 8
Bring a taste of Ireland to your table with this cherished Blarney Cakes Family Recipe from the Emerald Isle, a hearty and comforting dish that’s perfect for breakfast or a savory snack. These golden potato cakes, made with creamy russet potatoes, fresh parsley, and a hint of black pepper, are pan-fried to crispy perfection. With just a touch of baking powder for lightness and a soft interior that melts in your mouth, these humble yet satisfying cakes are prepared using simple ingredients and traditional techniques. Ready in under 40 minutes, they make a versatile addition to any meal, whether served solo or as a flavorful companion to eggs and bacon. Brighten your Irish-inspired feast with these homestyle delights that celebrate the warmth and heartiness of the Emerald Isle.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter
- 0.25 cup whole milk
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons fresh parsley
Instructions
Peel the potatoes and cut them into evenly sized chunks. Place the potatoes in a large pot, cover them with water, and add a pinch of salt.
Bring the pot to a boil and cook the potatoes until they are fork-tender, about 10-12 minutes. Drain well and return the potatoes to the pot.
Mash the potatoes thoroughly with a potato masher until smooth and free of lumps. Allow them to cool slightly.
Add the flour, baking powder, and salt to the mashed potatoes. Mix until well combined.
Stir in the butter (melted), milk, black pepper, and chopped parsley. Knead the mixture gently until it forms a smooth, cohesive dough.
Dust a clean surface with a light layer of flour. Turn the dough out onto the surface and roll it to about 1/2-inch thickness.
Using a round cutter or the rim of a glass, cut the dough into circles. Gather the scraps, re-roll, and repeat until all the dough is used.
Heat the vegetable oil in a large skillet over medium heat. Place the potato cakes in the skillet, working in batches if necessary to avoid overcrowding.
Cook the cakes for 3-4 minutes on each side, or until golden brown and crisp. Transfer to a plate lined with paper towels to drain any excess oil.
Serve the Blarney Cakes warm, garnished with additional parsley if desired. Enjoy them on their own or alongside eggs and bacon for a traditional Irish-style breakfast.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2919 mg | 127% | |
| Total Carbohydrate | 246.9 g | 90% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 8.3 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4094 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
