I have moved back in with Mum and Dad while my bathroom is being renovated. The pups wouldn’t have coped with the workmen at all. While I am at home I want to document and share some of my favourite recipes that my Mum makes. So keep an eye out for these recipes and apologies in advance but they will probably be recipes for 4 people not my usual single serves.
I actually made the recipe below for potato cakes before moving back home. But it is my all-time favourite breakfast. It is so simple but it has such wonderful memories for me. My Mum knows how strong my feelings are for this breakfast and she made the potato cakes for breakfast this Christmas.
I love these potato cakes smothered in butter and seasoned with salt and white pepper and including these three ingredients you only need 5 to make these potato cakes, the other two ingredients being flour and potato. And you have to serve them piping hot out of the oven. Occasionally I have had them with a poached egg on top and this pretty good too but really all I want is the butter.
I first made the potato cakes a few weeks ago, even though they have been a favourite for years. I just never thought to ask Mum for the recipe. I always saw them as a treat to have when I went home. And Mum has been serving them on the same tin plate for as long as I can remember. There are some things you just shouldn’t mess with.
I am also not sure that it is a good thing I have made them as I can see these becoming a regular rotation. Not that the potato cakes themselves are bad for you but I can eat them in vast quantities and with more butter than you should probably consume in one sitting.
One of the interesting things I have picked up from making them is how similar they are to the gnocchi I made recently. Aside from peeling the potatoes (because for some reason there is not the same concern about water getting in to the potatoes when you boil them) the basic creation of the dough is the same. Of course the cooking method is different. One of the things I love about cooking is how small changes can do magical things to ingredients though I am now thinking about trying a baked gnocchi dish.
I bought a cookie cutter especially to make these but you could just use a knife if you weren’t looking to replicate the circles your Mum serves 🙂 The original recipe comes from Marguerie Patten’s Quick and Easy Cook Book.
- 250g of potato, peeled
- 65g of plain flour
- salt to taste
- Cooking oil spray
- salt and white pepper
- Put on the oven to 250C (480F).
- Boil the potatoes until cooked and ready to mash. I normally put the water on to boil and pop the potatoes in the water and bring it to the boil and then boil the potatoes for 10-15 minutes.
- To tell if the potatoes are cooked I normally spear them with a fork and if the fork goes in easily, they are cooked.
- Mash the potatoes and then knead in the flour until it is all combined.
- Add salt to taste.
- On a floured board or counter top roll out the dough until it is about 5mm thick.
- Cut out the potato cakes with a cookie cutter and place on a greased baking tray - I used olive oil cooking spray to do this.
- As you cut out the shapes collect the leftover scraps of dough back together and re roll to use all of it.
- Cook for about 10 minutes, turning after five minutes.
- Serve hot with butter, salt and white pepper.