Irish Potato Cakes Scallions (Printable)
Golden potato cakes with fresh scallions for a savory Irish classic side.
# What You'll Need:
→ Potatoes
01 - 1 lb floury potatoes, peeled and cut into chunks
→ Dairy
02 - 3.5 tbsp unsalted butter, plus extra for frying
03 - 1/4 cup whole milk
→ Vegetables & Aromatics
04 - 4 scallions, finely sliced
→ Dry Ingredients
05 - 1/2 cup all-purpose flour, plus more for dusting
→ Seasonings
06 - 1/2 tsp fine sea salt
07 - 1/4 tsp freshly ground black pepper
# How-To Steps:
01 - Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 12–15 minutes until tender. Drain well and allow to steam dry for 2 minutes.
02 - Mash the potatoes until smooth. Stir in butter and milk until fully incorporated and creamy.
03 - Add the sliced scallions, salt, and pepper. Mix well.
04 - Gently fold in the flour until a soft, slightly sticky dough forms.
05 - Turn the dough onto a lightly floured surface. Pat into a disk about 1/2 inch thick. Cut into rounds using a 2.75 inch cutter or shape into triangles.
06 - Heat a large nonstick skillet over medium heat and melt a knob of butter. Fry the potato cakes in batches for 3–4 minutes per side, until golden and crisp. Add more butter as needed.
07 - Serve warm, topped with extra butter or alongside eggs, smoked salmon, or bacon.
# Expert Advice:
01 -
- Theyre the perfect way to use up leftover mashed potatoes but taste like you planned them all along
- The contrast between crispy edges and soft centers makes them impossibly addictive
02 -
- Overworking the dough makes them tough, so fold the flour in just until combined
- The butter in the pan should foam but not brown, or the cakes will cook too fast on the outside
03 -
- Use leftover cold mashed potatoes and skip the first few steps entirely
- A cast iron skillet gives the best crust, but nonstick works perfectly fine