In the midst of piles of papers, counting up grades and cramming
I got in a wee bit of St. Patrick's Day celebrations.
My Monkey-man came over the night before to surprise me, but
I think I surprised him more with the yummy garlic soup.
We watched some Black Books and celebrated being Irish with Dylan
Moran. It was weird being home on St. Patrick's Day though.
I've always thrown parties, wandering around all night telling
Irish jokes with an accent til I went hoarse.
This morning we slept in late and I used the last of my potatoes
to make some grilled potato cakes and washed it down with Irish
breakfast tea.
These are different from your typical hashbrown-ish dinner cakes
and very different from the baked ones I made the other night.
These are smooth and simple, topped with earthbalance and agave-
perfect for a nice, quiet Irish breakfast.
Grilled Breakfast Potato Cakes
Ingredients
3 potatoes, peeled-chopped-boiled
2 tablespoons of earthbalance
2/3-1 cup whole wheat flour
salt
Drain the potatoes, reserving a little bit of water. Mash with
the earthbalance. Add a little bit of water to make sure the
potatoes are not dry. Salt and add the flour.
The flour should equal to about 1/3 the amount of potatoes you
have. Mix gently and flatten out on to your counter.
Cut into triangles and grill on a dry non-stick skillet.
Grill until golden and flip.
Serve with dark agave and a pat of earthbalance.
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