PRATIE OATEN
3 large potatoes
1 cup rolled oats; uncooked
1/2 cup butter; melted
1 teaspoon salt
bacon fat (for frying)
Bring a pot of water to a boil. Dump in the unpeeled potatoes and boil until tender. Mash them. Allow them to cool for about 10 minutes.
Mix the oats into the cooled potatoes to form a soft dough. Add the melted butter and salt and mix in well.
Roll out on a floured surface to about 1 inch thickness, and then cut out with a 2 inch round biscuit cutter.
Fry in a little bacon fat until golden brown on both sides.
Servings: 8
Source: Irish Country Cooking by Malachi McCormick, 1988
3 large potatoes
1 cup rolled oats; uncooked
1/2 cup butter; melted
1 teaspoon salt
bacon fat (for frying)
Bring a pot of water to a boil. Dump in the unpeeled potatoes and boil until tender. Mash them. Allow them to cool for about 10 minutes.
Mix the oats into the cooled potatoes to form a soft dough. Add the melted butter and salt and mix in well.
Roll out on a floured surface to about 1 inch thickness, and then cut out with a 2 inch round biscuit cutter.
Fry in a little bacon fat until golden brown on both sides.
Servings: 8
Source: Irish Country Cooking by Malachi McCormick, 1988
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