1/4
Let’s talk Prátaí (spuds) for a minute.
I’m going to jump in first - I’m a Victorian but I say “potato cake” because as a tin lid I had potato cakes made by Peggy’s Máthair (mum) (who only spoke Gaelic);
made them with a flour/potato mix (like gnocchi)
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CONT 2/4
cooked them in bacon fat
served them
smothered in butter w sugar
(tho Irish have a million ways)

the word scalloped - in cooking (not just in nsw) is more about shaping or slicing a spud.
and some people make “potato cakes”
NOT mixing spud with with flour /MORE

CONT 3/4
but by frying a battered slice
(i.e. a scallop) of pre-cooked un-mashed spud

so forget bacon fat (the smell of bacon makes me gag)
forget regional jealousies
I’ve been salivating for 6 months at the prospect of a
scalloped potato cake
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CONT 4/4
just one would do but don’t know anywhere that makes them properly, within commuting distance
so while other people learn new crafts,
build DIY bunnings stores from kits they got at IKEA
my Covid project will be a potato cake scalloped

maybe