Irish Potato Cakes Scallions (Printable version)
Golden pan-fried potato cakes with fresh scallions, perfect for an Irish-inspired meal.
# What You'll Need:
→ Potatoes
01 - 1 lb floury potatoes (Russet), peeled and diced
→ Dairy
02 - 2 tbsp unsalted butter, plus extra for frying
03 - 1/4 cup whole milk
→ Vegetables & Aromatics
04 - 4 scallions, finely sliced
→ Baking Essentials
05 - 3/4 cup all-purpose flour, plus extra for dusting
06 - 1/2 tsp fine sea salt
07 - 1/4 tsp freshly ground black pepper
# How to Prepare:
01 - Place diced potatoes in a saucepan with cold, salted water. Bring to a boil, then simmer for 10–12 minutes until fork-tender. Drain well and return to the pan to steam dry for 1 minute.
02 - Mash potatoes until smooth. Add butter and milk; mix until creamy and lump-free. Let cool for 5 minutes.
03 - Stir in sliced scallions, salt, and pepper. Gently fold in flour until a soft, workable dough forms.
04 - Turn dough onto a lightly floured surface. Pat or roll out to ½ inch thickness.
05 - Cut into rounds using a 3-inch cutter, or shape into rustic squares or triangles.
06 - Heat a large nonstick skillet over medium heat and melt a little butter. Cook cakes in batches for 3–4 minutes per side, until golden brown and crisp.
07 - Serve hot, with extra butter or as part of a traditional Irish breakfast.
# Expert advice:
01 -
- They transform leftover mashed potatoes into something entirely new and exciting
- The scallions add a fresh bite that cuts through the rich butteriness
- Frying them creates that irresistible contrast between crispy exterior and fluffy interior
02 -
- Letting the mashed potatoes cool slightly before adding flour prevents the dough from becoming gummy and dense
- Don't press down on the cakes while they're frying, or you'll lose that fluffy interior texture
03 -
- Use a well-seasoned cast iron skillet if you have one, it creates the best crust
- Keep fried cakes warm in a 200F oven while you finish the rest