Celtic Homemade Pratie Oaten Recipes

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CELTIC HOMEMADE PRATIE OATEN



Celtic Homemade Pratie Oaten image

This is a delicious potato-oatmeal breakfast dish. It was quite messy, but that may have just been me. From the book Celtic Folklore Cooking, by Joanne Asala. Holidays associated with this recipe: Lughnasadh, Samhain, Mabon.

Provided by Cosima

Categories     Breakfast

Time 20m

Yield 3 1/2 cups pratie oaten, 4 serving(s)

Number Of Ingredients 4

2 cups warm mashed potatoes
1 cup uncooked oatmeal
salt
1/2 cup melted butter or 1/2 cup lard

Steps:

  • Work enough of the oatmeal into the mashed potatoes to form a soft dough. Add salt to taste and enough melted butter or lard to bind it together.
  • Scatter oatmeal on a cutting board and roll out dough. Cut into triangular wedges and cook on both sides on a hot greased griddle in the oven, or fry on the stove.
  • Serve hot or cold.

Nutrition Facts : Calories 367.4, Fat 24.9, SaturatedFat 15.1, Cholesterol 63.1, Sodium 520.9, Carbohydrate 32.2, Fiber 3.6, Sugar 1.8, Protein 4.9

PRATIE OATEN



Pratie Oaten image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 4

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

Steps:

  • 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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