Irish Potato Cakes with Scallions

The first time I made Irish potato cakes was on a drizzly March evening when homesickness hit me hard. My grandmother had made these regularly when I was young, and the simple act of mashing those potatoes took me straight back to her tiny kitchen with its constant potato-scented warmth. Something about the sizzle of butter in the pan and that first golden crust forming made everything feel right again.

Last St. Patricks Day, I served these potato cakes alongside a hearty stew for friends who had never experienced proper Irish cooking. The table fell silent as everyone took their first bites, followed by a chorus of appreciative murmurs. Even my friend who normally pushes potatoes around her plate ended up reaching for seconds, then asking for the recipe before the night was over.

Ingredients

• Floury potatoes: Russets or Maris Pipers work perfectly here as their high starch content creates that ideal fluffy interior while still holding shape.
• Butter: I once tried to substitute with olive oil in a pinch and learned my lesson the hard way, nothing beats real butter for authentic flavor here.
• Scallions: They add a gentle oniony bite that cuts through the richness without overwhelming the delicate potato flavor.
• Flour: Just enough to bind everything together while allowing the potato to remain the star.

Instructions

Prepare your potatoes:

Boil those chunks in well-salted water until they yield easily to a fork, about 12-15 minutes. Let them steam dry for a minute after draining, youll notice how they start to develop a slight powdery exterior.

Create the base:

Mash everything while the potatoes are still hot, incorporating the butter as it melts into gorgeous pockets of richness. The milk should go in gradually until you reach a creamy consistency that still holds its shape.

Form the dough:

Work the flour and seasonings in with a light hand until just combined, then fold those bright green scallions through the mixture. The dough should feel soft but manageable, not sticky or dry.

Shape your cakes:

On a lightly floured surface, pat the dough to about half an inch thickness with your fingertips rather than rolling it. Cut into whatever shapes make you happy, though traditional rounds have a certain charm.

Achieve the perfect crust:

The key is medium heat and patience, letting each side develop that golden-brown exterior while the inside warms through. Watch for the edges to become visibly crisp before flipping.

Serve with flair:

These are at their absolute best straight from the pan, with a small pat of butter melting on top. The contrast between the crisp exterior and fluffy interior is most pronounced when fresh.

Save

One autumn evening when my central heating had failed, I made a batch of these potato cakes more out of necessity than desire, looking for something warming. As the familiar smell filled my kitchen and I stood by the stove flipping each cake, I realized the simple act had calmed my frazzled nerves completely. By the time I sat down to eat, the warmth had spread from my kitchen to my soul.

Flavor Variations to Try

Ive experimented with adding a handful of grated mature cheddar to the mix, which creates pockets of molten cheese that stretch beautifully when you pull the cakes apart. The slight saltiness and sharpness of the cheese elevates the humble potato to something almost decadent, especially when paired with a dollop of sour cream.

Serving Suggestions

While traditionalists might insist these belong alongside a full Irish breakfast, Ive discovered they make an exceptional base for smoked salmon and a dollop of creme fraiche. The buttery potato cake against the silky salmon creates a contrast that feels indulgent yet somehow appropriate for any meal of the day, from brunch to light dinner.

Storage and Reheating

These potato cakes actually hold up remarkably well for next-day enjoyment, though theyll never quite match the magic of freshly made. The trick I learned from a late-night kitchen experiment is to reheat them in a dry skillet rather than the microwave, which revives much of their original crispy exterior.

• Store leftover potato cakes in the refrigerator, separated by parchment paper to prevent sticking.
• They keep well for up to three days, though the scallions will gradually lose their bright flavor.
• Frozen potato cakes can be reheated directly from frozen in a 350°F oven until heated through.

Save

These humble potato cakes carry more than flavor, they carry stories and comfort in equal measure. Whether youre connecting to heritage or simply seeking something satisfying, theyll reward your efforts with their perfect simplicity.

Recipe Questions & Answers

→ What are boxty potato cakes?

Boxty are traditional Irish potato cakes made from mashed potatoes, flour, and milk. They're known for their contrast of crispy exterior and creamy, tender interior. The name comes from the Irish tradition of potato-based comfort foods.

→ Can I prepare the dough in advance?

Yes, you can make the dough up to 4 hours ahead and refrigerate it covered. This actually helps the dough firm up for easier cutting and handling. Let it sit at room temperature for 10 minutes before cooking.

→ What type of potatoes work best?

Floury potatoes like Russet, Maris Piper, or King Edward are ideal. They have higher starch content, creating lighter, fluffier cakes. Avoid waxy potatoes as they're too dense and won't give the best texture.

→ How do I keep them crispy while cooking multiple batches?

Keep finished cakes warm in a 120°C (250°F) oven on a wire rack rather than stacking them. This prevents steam from making them soggy while you finish cooking the remaining batches.

→ What are good serving suggestions?

Serve with smoked salmon and crème fraîche, poached eggs and hollandaise, sautéed mushrooms, or crispy bacon. They're equally delicious as a side to a traditional Irish fry or topped simply with butter and fresh chives.

→ Can I make a vegan version?

Absolutely. Substitute unsalted plant-based butter for dairy butter and use a non-dairy milk like oat or almond milk. The cakes cook identically and maintain the same crispy-tender texture.