Traditional Irish Potato dish from counties Cavan & Leitrim
Recipe by Helen Meaney.
Ingredients1 kg potatoes
Peel all the potatoes, grate half of each potato (to ensure you don’t grate your knuckles along with the end of each potato!! ) and put the other half of each potato into a pot to boil.
Cover the grated potatoes in water, to ensure they don’t discolour. When the boiled potatoes are soft, drain, and mash. Place into a large bowl.
Put the oven on to pre-heat (175° Celsius).
Drain the water from the grated potatoes as much as possible (I use a sieve for this), and then drain any residual liquid by placing the potatoes into a muslin or clean cloth and squeezing until the potato mixture is as dry as possible.
Add to the mashed potatoes, with enough flour to bind the mixture, and a good pinch of salt to season. Mix until everything is well incorporated.
Generously butter a baking dish, add the potato mixture, and pat down well. Spread a little butter over the top of the mixture and bake at 175° for approximately one hour.
Allow to cool, slice into wedges that are roughly thumb width, and fry either in butter or bacon fat.