Irish Potato Cakes Scallions (Printable)

Golden, crisp potato cakes with fresh scallions, fluffy inside and pan-fried to a golden finish.

# What You Need:

01 - 1.1 pounds floury potatoes (Russet or Maris Piper), peeled and cut into chunks

02 - 3 tablespoons unsalted butter, softened

03 - ¼ cup whole milk

04 - 4 scallions (spring onions), finely sliced

05 - 1 tablespoon chopped fresh parsley (optional)

06 - ¾ cup all-purpose flour, plus extra for dusting

07 - ¾ teaspoon fine salt

08 - ¼ teaspoon freshly ground black pepper

09 - 2 tablespoons vegetable oil or butter, for frying

01 - Place potatoes in a saucepan of cold salted water. Bring to a boil, then simmer for 12–15 minutes until fork-tender.

02 - Drain well and return potatoes to the pot. Mash thoroughly until smooth and lump-free.

03 - Stir in butter, milk, salt, and pepper while potatoes are still warm.

04 - Add the scallions and parsley (if using). Mix well.

05 - Sift in the flour and gently mix to form a soft, slightly sticky dough.

06 - On a floured surface, pat or roll out the dough to about ½ inch thickness.

07 - Cut into 8 rounds using a 3-inch cutter or shape by hand. Dust lightly with flour.

08 - Heat oil or butter in a large skillet over medium heat. Fry potato cakes in batches for 3–4 minutes per side, until golden and crisp.

09 - Serve warm, with extra butter or alongside eggs, smoked salmon, or a fresh salad.

01 -

They transform humble potatoes into something that feels like a secret you are in on.
The scallions keep each bite bright against the rich, creamy interior.

02 -

Wet mashed potatoes make dense, heavy cakes that fry unevenly and taste of disappointment.
Crowding the pan drops the temperature and steams rather than fries, leaving you with pale, soggy rounds.

03 -

Let shaped cakes rest on the counter for 10 minutes before frying, the surface dries slightly and crisps better.
If the dough feels too soft to handle, refrigerate for 20 minutes rather than adding more flour.