Using up leftover mash to make a breakfast item was common across Ireland and Scotland. I have heard them called potato cakes, potato bread, tatty cakes, tattie scones and potato farls. They are a key component of the famous Ulster Fry!
They are often just a simple mix of cold mash and flour. Remembering that the mash would probably have already had salt, butter and milk added, then they wouldn’t have needed much extra flavour, and kneading them would have developed some gluten to add extra binding.
When using gluten-free flour, it simplifies the process as we don’t need to knead! Just mix with spoon or spatula.
I like to make them from freshly boiled and mashed, as they tend to be easier to mix when warm. As in my best mashed potato recipe, I don’t add salt to the water when boiling, I salt after. That means in have some starchy water to use for extra binding.
Mash the potato, add salt to taste, and add enough GF flour to form a reasonably dry dough. If too wet, add more flour. If too dry and falling apart, add some starchy water. If you are not vegan, you could consider adding in an egg, or just the white of one egg, for extra binding, texture and flavour.
I like to take a plate that is a similar size to my frying pan and wipe it with some oil. I add the dough and shape it out into a round that fits inside the plate. I know then that if I cut it into segments (using a sharp knife) then these will easily fit in my frying pan!
Fry on both sides until golden brown. They do go well with a fry, but they also can be eaten by themselves with some ketchup or relish.