adapted from The Irish Spirit
1 pound baking potatoes, peeled, quartered
2 Granny Smith apples peeled, cored and thinly sliced
2 Tbsp water
4 Tbsp Kerrygold Irish butter, unsalted
1/4 cup minced fresh flat-leaf parsley
1 Tbsp all-purpose flour
Salt and freshly ground pepper
2 Tbsp canola oil
Cook the potatoes in unsalted water until tender. Drain and mash. In a medium saucepan combine the apples and water. Cook over medium heat until the apples begin to break up and are pulpy. Drain. Stir the apples into the potatoes. Then add 2 tablespoons butter, parsley, and flour. Mix well. Taste and adjust the seasoning with salt and pepper. With floured hands, form the apple-potato mixture into 8 flat cakes.
Heat the oil and the remaining 2 tablespoons of butter in a large skillet over medium heat. Fry the potato cakes for 2 to 3 minutes on each side or until browned and crisp.