Irish Potato Cakes Scallions (Printable)
Light, fluffy potato cakes with scallions, pan-fried to golden perfection. Classic Irish comfort for any meal.
# What You Need:
→ Potatoes
01 - 1 lb floury potatoes (such as Russet or Yukon Gold), peeled and diced
→ Dairy
02 - 3.5 tbsp unsalted butter, plus extra for frying
03 - 1/4 cup whole milk
→ Vegetables
04 - 4 scallions (spring onions), finely sliced
→ Baking Essentials
05 - 3/4 cup all-purpose flour, plus extra for dusting
06 - 1/2 tsp fine sea salt
07 - 1/4 tsp ground black pepper
# Steps:
01 - Place the potatoes in a pot of cold salted water. Bring to a boil and simmer for 12–15 minutes, or until fork-tender. Drain well and return to the pot to steam dry for 1–2 minutes.
02 - Mash the potatoes until smooth. Add the butter and milk; mash together until creamy. Allow to cool for 5 minutes.
03 - Stir in the scallions, flour, salt, and pepper. Mix to form a soft, non-sticky dough; add a bit more flour if needed.
04 - Lightly flour your work surface. Turn out the dough and gently knead until smooth. Flatten to about 1/2 inch thick.
05 - Cut into rounds using a 3-inch cutter or shape by hand into patties.
06 - Heat a large nonstick skillet over medium heat and add a knob of butter. Fry the potato cakes in batches, 3–4 minutes per side, until golden brown and crisp.
07 - Serve warm, with extra butter if desired.
# Expert Advice:
01 -
- They transform leftover mashed potatoes into something that feels like a treat rather than a remake
- The scallions add such a fresh, bright flavor that even potato skeptics will ask for seconds
02 -
- Working with potatoes that are still too hot will make your dough sticky and miserable to handle
- The dough should feel soft and pillowy, not dense or stiff, so resist adding too much flour
03 -
- Leftover mashed potatoes work beautifully here if they're plain and not already loaded with mix-ins
- A handful of grated cheddar folded into the dough makes them even more irresistible