Irish Potato Griddle Scones
This recipe for Irish Potato Griddle Scones makes the loveliest potato pancakes I’ve ever had–less messy, less greasy, less fuss than most.
I do recommend adding a light sprinkling of salt once they’re cooked though.
The recipe comes from Prairie Home Cooking, circa 1999.
PrintIrish Potato Griddle Scones
These lovely, light potato pancakes are perfect with a sprinkle of salt, alongside over-easy eggs, fruit, or just some sour cream and applesauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes for 2 batches
- Total Time: 0 hours
- Category: Sides
- Method: Stovetop
Ingredients
1 large potato, peeled, diced, boiled, and mashed
4 tablespoons salted butter
1 large egg, beaten
1/4 cup minced fresh parsley
3/4 cup all-purpose flour
vegetable oil for frying
Instructions
In a medium bowl, combine the hot potato, butter, parsley, and half the flour.
Stir in the egg and the remaining flour.
Turn the dough onto a floured surface and knead for 2-3 minutes.
Divide the dough in half, and pat each into a 6 inch circle.
Cut each circle into 6 or 8 wedges.
Heat oil in a large skillet, and fry 5 minutes on each side.
Remove to some paper towels to soak up the little bit of grease on them.
These are absolutely delicious. Followed directions minus the parsley. Sprinkled with salt at the end as suggested. Had to keep the skillet temperature low enough not to burn them and they turned out perfect. They really do need 5 minutes on each side! I used light flavored olive oil to fry t hem in.