What's one of the best ways to use up left-over mashed potatoes? Well, I'll tell you. It's Fadge, also known as Irish Potato Scones. These tasty, pan-fried, savory snacks are something I used to always look forward to eating when visiting my grandmother as a child. She never gave me a recipe or instructions and she is long gone but it wasn't hard to figure out. We tend to eat them straight from the pan but they would go well as a brunch item accompanying a tofu scramble or something saucy for dipping.
They're super simple to make and kids love them. My measurements are not exact because I tend to use left-overs but I promise, once you make these a time or two you will be a pro. If you prefer precise amounts then Googling "Fadge" will yield you many results.
1. Pre-heat a non-stick fry-pan or cast iron skillet on medium heat.
2. Take ANY amount of mashed potatoes whether they be left-over or fresh. (If I'm making these with fresh mashed potatoes I mix in some Earth Balance (vegan butter), salt and non-dairy milk or stock as I normally would while mashing)
3. Mix small amounts of flour with the mashed potatoes until a soft ball is formed and you can roll it out without the dough sticking to the surface of your counter top. Also add a small amount of salt to taste, if you don't they will be quite bland. You might have to experiment a little with the seasoning, I just wing it.
4. If you have a large amount of dough, divide into fist sized balls and shape into a flat, circles. Roll out to the desired thickness. I don't like them too fat so they're usually about 1/4" thick. Use a knife or a pizza cutter to divide the circle into as many pieces as desired, just like cutting a pizza. I usually make 8.
5. Add a little (1 tsp) Earth Balance or cooking spray to the pre-heated pan and fry until nicely browned. Flip over and repeat until the second side is brown. Be careful not to burn them.
I'm sure there are all sorts of ways you could fancy these up but sometimes simple is enough.