Warm potato cakes with lashings of butter have always been a Sunday morning favourite in our family. This is my version of the warm, buttery, breakfast treat, passed down through the generations of my family at Devonshire Bakery. They have a special place on the breakfast menu at Tythebarn House B&B at this time of year.
It’s that time of year when our allotment early-potatoes are finished and this food staple is back on the shopping list. Good fluffy mashers are essential for this recipe.
350 g cold mashed potatoes
115 g plain flour
1 tsp salt
½ tsp baking powder
30 g melted butter – left to cool slightly.
Makes 9-10 6 cm. round portions.
Pre-heat the oven to 180 C. Place the mashed potatoes in a bowl.
Sift the flour, salt and baking powder on to the top of the mash.
Gently mix until the ingredients are evenly combined.
Pour in the melted butter and carefully bring the mixture together into a ball using your hands. Resist over-kneading at this stage.
Place on to a lightly floured surface and lightly roll into a circle approximately 2 cm. deep.
Cut into rounds or squares the size of your choice and bake on a metal tray or stone-ware for 20 – 30 minutes until lightly browned.
Leave to cool slightly before removing from the tray.
Serve warm with butter.
Images: Copyright 2016 Diana Brown
There’s so much to see and explore around this area. The Lake District, Yorkshire Dales, Arnside & Silverdale AONB and wildlife haven of the Morecambe Bay area are all within easy reach.
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