Recipe courtesy of Mary Sue Milliken and Susan Feniger

Pratie Oaten

  • Level: Easy
  • Total: 45 min
  • Prep: 5 min
  • Cook: 40 min
  • Yield: 6 servings
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Ingredients

3 large potatoes

1 1/2 teaspoons salt

1 cup rolled oats

1/2 cup (1 stick) unsalted butter, melted, plus 2 tablespoons butter for frying

Directions

Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with 1/2 teaspoon of the salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes. While potatoes are warm, mash with a fork or in a food mill.

Let potatoes cool a little, then mix in the oats to make a soft dough. Add the butter and remaining 1 teaspoon salt and mix well. Roll dough to 1-inch thickness and cut out 3-inch biscuits with a round cutter.

Heat 1 tablespoon butter in a large skillet. Add half of the potato and oatmeal "cakes" and fry until light brown on both sides, about 2 minutes per side. Repeat with remaining cakes, adding more butter to skillet if necessary. Serve warm.

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