Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Pratie Oaten
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 327
- Total Fat
- 16
- Saturated Fat
- 10
- Carbohydrates
- 41
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 41
- Sodium
- 504
- Total: 45 min
- Prep: 5 min
- Cook: 40 min
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.