Irish Potato Cakes Scallions (Printable)

Golden potato cakes blended with scallions offer a fluffy, flavorful start or snack.

# What You Need:

→ Potatoes

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

→ Dairy

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

→ Vegetables & Herbs

04 - 4 scallions, finely sliced

→ Pantry

05 - ¾ cup plain flour, plus extra for dusting
06 - ½ tsp fine sea salt
07 - ¼ tsp freshly ground black pepper

# Steps:

01 - Place peeled potatoes in a large pot and cover with cold, salted water. Bring to a boil and simmer for 12–15 minutes until fork-tender. Drain thoroughly.
02 - Mash potatoes until smooth. Stir in butter and milk while still hot. Let cool for 5 minutes.
03 - Add sliced scallions, flour, salt, and pepper to cooled mash. Mix until soft, slightly sticky dough forms; do not overmix.
04 - Lightly flour work surface. Turn out dough and gently knead until just combined. Pat or roll to ½ inch thickness. Cut into rounds using a 3 inch cutter or shape by hand.
05 - Heat large non-stick skillet over medium heat and melt butter. Cook potato cakes in batches for 3–4 minutes per side until golden and crisp. Add more butter as needed.
06 - Serve hot, garnished with extra scallions or sour cream if desired.

# Expert Advice:

01 -
  • They transform humble ingredients into something extraordinary with minimal effort
  • The crispy exterior and fluffy interior create the most satisfying texture contrast
  • They reheat beautifully so you can make a batch for easy breakfasts all week
02 -
  • Never skip the cooling step after mashing, or the heat will activate the flour too much and make the cakes tough instead of tender
  • Keep the dough slightly sticky rather than adding more flour, because too much flour makes them dense and heavy
  • Don't crowd the pan when frying or the temperature will drop, resulting in soggy cakes instead of crispy ones
03 -
  • Use a metal spatula rather than silicone when flipping for the crispiest results
  • Let the cakes rest on a wire rack instead of paper towels so steam can escape and they stay crisp
  • For the most consistent shape, use an ice cream scoop to portion the dough before patting flat

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