Irish Potato Cakes with Scallions (Printable)

Crispy golden potato cakes flavored with fresh scallions. A traditional Irish boxty that's tender inside and perfect for breakfast.

# What You Need:

01 - 1.1 lbs floury potatoes such as Russet or Maris Piper, peeled and cut into chunks

02 - 2 tbsp unsalted butter, plus extra for frying

03 - 1/4 cup whole milk

04 - 2/3 cup all-purpose flour

05 - 1/2 tsp fine sea salt

06 - 1/4 tsp freshly ground black pepper

07 - 3 scallions, finely sliced

01 - Boil potatoes in salted water until tender, approximately 12 to 15 minutes. Drain thoroughly and return to pan to steam dry for 1 minute.

02 - Mash potatoes until smooth. Beat in butter and milk until creamy consistency is achieved.

03 - Stir in flour, salt, and pepper until soft dough forms. Fold in sliced scallions evenly throughout mixture.

04 - Turn dough onto floured surface. Pat out to approximately 1/2 inch thickness. Cut into rounds or triangles using biscuit cutter or knife.

05 - Heat large nonstick frying pan or griddle over medium heat. Melt small amount of butter until foaming.

06 - Cook potato cakes in batches for 3 to 4 minutes per side, or until golden brown and crisp exterior forms.

07 - Serve warm, topped with additional butter if desired.

01 -

The contrast between the crispy exterior and fluffy interior creates a texture revelation that store-bought versions never quite capture.
They transform leftover mashed potatoes into something so delicious your family will think you planned it all along.

02 -

Overworking the dough will activate the gluten in the flour and make your potato cakes tough instead of tender.
The thickness matters enormously, too thin and theyll dry out, too thick and the middle might remain gummy.

03 -

For even fluffier cakes, use potatoes that have been baked instead of boiled, scooping out the flesh and proceeding with the recipe.
A sprinkle of flaky sea salt right after cooking enhances the contrast between the crisp exterior and soft interior.