- 1kg floury potatoes
- 6 large spring onions
- 10 fl oz Kerrymaid Whipping
- 4 tbsp Kerrymaid Buttery
- Ground white pepper
- Wash the potatoes, place in a large pan and cover with water and a pinch of salt
- Simmer for 20-30 minutes until just cooked
- Pour off the water and allow to cool
- Whilst the potatoes are resting slice the spring onions
- Once cooled peal the skins and return the flesh to a clean pan
- Combine the Kerrymaid Whipping and Kerrymaid Buttery into a small pan, bring to the boil then add the spring onions and seasoning and allow to infuse off the heat for 1 minute
- Mash the potatoes then stir in the cream mixture and serve with a little Kerrymaid Buttery on top
- 4 large Potatoes
- 1 pack of Avonmore Red Grated cheddar
- 1 tub of Avonmore Sour Cream
- Salt & black pepper to season
- ½ tablespoon chives to serve
1) Pre-heat the oven to 180°c.
2) Wash & Dry Potatoes. Rub the potatoes with olive oil, sprinkle them with salt and pepper, and prick serveral times with a fork.
3) Lay them directly on the oven rack or place them on a baking sheet.
4) Cook the potatoes for 45-60 minutes, until their skin is crispy and sticking one with a fork meets no resistance.
5) Cut off top of potatoes & allow to cool for 1 minute
6) Top off with Avonmore Red Grated Cheese, Sour Cream & Chives
Puffy potato cakes
- 1 large Quality Assured egg
- 2 large floury potatoes, cooked and cooled
- 1 regular teacup self-raising flour – approx 4 oz.
- ¼ teasp. salt
- 1 heaped teasp. baking powder
- 3 oz. real butter
Creamy eggs with caramelised onions
- 8 large Quality Assured Eggs
- 2 medium onions
- 2 oz real butter
To make the Potato Cakes:
Peel potatoes. Place them in a large bowl and mash.
Sieve the flour, salt & baking powder together into the bowl of mashed potatoes.
Using the finger tips, gently mix the dry ingredients together until sand-like in appearance.
Melt half the butter in a cup in the microwave.
Beat the egg in another cup.
Make a well in the centre of the dry ingredients.
Pour the melted butter and beaten egg into the well and mix the lot together lightly with a wooden spoon until bound into a dough.
Place some flour on a board and gently knead the dough there.
Flatten into a circle approx. ½” deep, handling as little as possible.
Cut into triangles.
Melt the remaining butter on a hot, non-stick pan. When sizzling, place triangles on it. After 3 minutes, turn and reduce heat. Turn again – including onto sides – as necessary until golden brown and puffy.
Remove from pan and serve (or keep warm in the oven for a few minutes.)
To make the Scrambled Eggs:
Cut the onions into slices.
Melt 1 oz. of butter in a saucepan, and place over a medium heat.
Add the onions once the butter has melted and stir together.
Place a lid on the saucepan and leave for 10 – 15 mins. until soft and sweet, stirring occasionally.
Whisk the eggs in a bowl or jug.
Put the remaining 1 oz. of butter in a medium-sized, non-stick saucepan, and place over a low heat until butter has melted (N.B. not sizzling.)
Pour in the beaten eggs and stir regularly with a wooden spoon until the eggs have a creamy consistency.
Fold in the caramelised onions and season to taste.
The secret of keeping these potato cakes light and puffy is to handle the mixture gently, with the tips of the fingers all the time, and to keep handling to an absolute minimum.If there are small children in the house, add to the fun by having them pick out their own favourite kiddie’s cutters and make their own puffy potato cakes in the shapes of their choice!
Avoid the temptation of stretching the eggs by adding milk or water to them. What you gain in additional quantity, you lose in flavour and texture.
To achieve the eggs’ creamy consistency, it is important to stir it regularly – approx. 10 minutes – and not to overheat. Don’t rush it!