Irish Potato Cakes Scallions

There was this tiny bed and breakfast in Cork where the owner served these potato cakes every morning, and I spent three days trying to convince her to write down the recipe. She finally laughed and told me it was just about treating the potatoes gently, not overworking the dough. That Sunday back home, I made batch after batch until my kitchen smelled like warm butter and scallions, and somehow mine never tasted quite as magical as hers did.

My flatmate used to hover around the stove whenever I made these, picking at whatever fresh ones came off the pan. We would stand there eating them plain, burned fingers and all, because somehow they never made it to the table properly plated. That became our weekend ritual, potato cakes and tea and nowhere else we needed to be.

Ingredients

• Floury potatoes: These matter because they absorb moisture without becoming gummy, giving you that light interior texture
• Unsalted butter: You want control over the salt level, and quality butter makes the difference in the final flavor
• Whole milk: Adds creaminess without making the dough too wet to handle
• Scallions: Their mild onion flavor permeates the entire cake without overpowering the potato
• All purpose flour: Just enough to bind everything together while keeping the texture tender
• Fine sea salt and black pepper: Simple seasoning that lets the other ingredients shine

Instructions

Boil the potatoes until perfectly tender:

Start them in cold water with a pinch of salt, then simmer until they fall apart when tested with a fork, letting them steam dry afterward so they dont retain excess water

Mash until smooth and incorporate the dairy:

Work the butter and milk into the hot potatoes until everything is absorbed and creamy, with no remaining lumps

Mix in the scallions and seasonings:

Fold the sliced scallions, salt, and pepper through the mashed potatoes until evenly distributed

Add the flour and form the dough:

Gently work in the flour until you have a soft, slightly sticky dough that holds together without being tough

Shape and portion the cakes:

Pat the dough into a disk on a floured surface, then cut into rounds or triangles with a knife or cutter

Fry until golden and crisp:

Cook in batches with melted butter over medium heat, flipping once, until both sides develop a deep golden crust

Save

These became my go to when friends came over for brunch because they always disappeared first, no matter what else was on the table. Something about them feels like comfort food from a childhood you might not have even had, like they belong to everyone.

Making Them Your Own

Chives work beautifully instead of scallions, or try adding grated sharp cheddar right into the dough for extra depth. Sometimes I fold in fresh herbs like thyme or rosemary, depending on what needs using up in the fridge.

Serving Suggestions

They are brilliant alongside fried eggs and bacon for a proper Irish breakfast, but also hold their own next to smoked salmon and a dollop of sour cream. My favorite might just be eating them warm with nothing but a little extra butter melting on top.

Getting The Perfect Texture

The key is mashing the potatoes while they are still hot so they absorb the butter and milk completely. Letting them cool too much makes the mixture resistant and you end up with pockets of dairy that never quite incorporate.

• Keep the heat at medium so the cakes cook through before the exterior burns
• Dont press down on them while frying or you will lose the fluffy interior
• Let them rest on a wire rack instead of paper towels to keep them crisp

Save

There is something deeply satisfying about turning simple ingredients into something that feels like a treat, and these potato cakes manage that every single time.

Recipe FAQs

→ What type of potatoes work best?

Use floury potatoes, as they break down easily and yield a fluffy texture ideal for shaping into cakes.

→ Can scallions be substituted?

Yes, chives make a great alternative and add a mild onion flavor without overpowering the dish.

→ How can I ensure the cakes stay crispy?

Use a hot skillet and enough butter when frying, cooking each side until golden brown to achieve a crispy exterior.

→ Is it possible to make a gluten-free version?

Substitute the all-purpose flour with a gluten-free blend to maintain a soft dough without gluten concerns.

→ What are good serving suggestions?

Serve warm with a dollop of sour cream or alongside eggs, smoked salmon, or bacon for a hearty meal.