Irish potato cakes scallions (Printable)

Golden potato cakes mixed with scallions for a fluffy, savory Irish side or breakfast treat.

# What You Need:

→ Potatoes

01 - 1 lb floury potatoes, peeled and cut into chunks

→ Dairy

02 - 3½ tbsp unsalted butter, plus extra for frying
03 - ¼ cup whole milk

→ Vegetables & Aromatics

04 - 3 scallions, finely sliced

→ Dry Ingredients

05 - about ¾ cup all-purpose flour, plus extra for dusting
06 - 1 tsp fine sea salt
07 - ½ tsp freshly ground black pepper

# Steps:

01 - Place the potatoes in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil and simmer for 12–15 minutes or until fork-tender. Drain well and return to the pan to steam dry for 1 minute.
02 - Mash the potatoes until smooth. Stir in the butter and milk until fully incorporated and creamy. Let cool for 5 minutes.
03 - Add the sliced scallions, flour, salt, and pepper to the mashed potatoes. Mix thoroughly to form a soft dough.
04 - Turn the dough onto a lightly floured surface. Gently knead and pat into a ¾ inch thick round. Cut into 8 wedges or use a round cutter for circles.
05 - Heat a large nonstick skillet or griddle over medium heat and melt a little butter. Fry the potato cakes in batches for 3–4 minutes per side, or until golden and crisp.
06 - Serve warm, garnished with extra scallions or a dollop of sour cream if desired.

# Expert Advice:

01 -
  • These humble cakes transform leftover mashed potatoes into something restaurant worthy, saving you from food waste while making breakfast feel special
  • The scallions add this bright, fresh bite that cuts through the richness, making each cake feel like a complete little meal
  • They freeze beautifully stacked between parchment paper, so you can have homemade comfort food ready to sizzle up in minutes on busy mornings
02 -
  • Dry your cooked potatoes thoroughly after draining—any excess water will make your dough soggy and the cakes will steam instead of getting that perfect crispy exterior
  • Let the shaped cakes rest for 10 minutes before frying if you have time—they'll hold their shape better and develop an even nicer crust
03 -
  • Use a cast iron skillet if you have one—the even heat distribution creates the most gorgeous, evenly golden crust
  • Keep the formed cakes on a parchment lined baking sheet until ready to fry, so they don't stick to your counter

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