Pin it These golden pan-fried cakes combine fluffy mashed potatoes with fresh scallions for a classic Irish comfort. The potatoes are boiled until tender, mashed smooth with butter and milk, then mixed with sliced scallions and a touch of seasoning. After folding in flour for a workable dough, the mixture is shaped into rounds and cooked until crisp and golden brown on the outside. Enjoy hot, either at breakfast or alongside hearty stews, with buttery richness and a hint of fresh onion flavor.
Rainy Sunday mornings in my tiny apartment kitchen were made for recipes like this. Something about the smell of butter hitting a hot pan makes everything feel right with the world. These potato cakes started as an experiment with leftover mashed potatoes and became the thing my roommate started hovering around the stove for, fork in hand.
Last winter I made these for my sister when she was recovering from surgery. She took one bite and actually got teary, saying they tasted exactly like our grandmother's kitchen. Sometimes food is just memory on a plate.
Ingredients
- Floury potatoes: Russets or Maris Piper work best because they absorb milk and butter without becoming gummy
- Unsalted butter: I keep a stick softening on the counter while the potatoes boil so it melts perfectly into the mash
- Whole milk: Warm it slightly in the microwave before adding, it incorporates into the potatoes so much better
- Fresh scallions: Slice them thin and include both the white and green parts for full flavor
- Plain flour: Do not pack it down, spoon it lightly into your measuring cup
- Fine sea salt and black pepper: Grind the pepper fresh, it makes a surprising difference
Instructions
- Boil the potatoes:
- Cold water start is crucial for even cooking. Test doneness by sliding a fork into a cube, it should meet no resistance. Drain and let them steam dry, excess water is the enemy of fluffy mash.
- Create the base mash:
- Mash until completely smooth before adding butter and milk. I use a ricer for the silkiest results, though a good old-fashioned masher works fine if you are thorough. Let this cool slightly so the flour does not turn gummy when you add it.
- Add flavor and structure:
- Fold in the scallions first, then sprinkle the flour over the surface and gently work it in. The dough should feel soft and slightly sticky but manageable. Overworking here makes tough cakes, so stop as soon as it comes together.
- Shape your cakes:
- Pat the dough to an even thickness, about the height of your thumb. I press the cutter down firmly but do not twist, that seals the edges and prevents rising. Re-roll scraps gently, they get tougher each time but still taste delicious.
- Get that golden crust:
- Butter should foam slightly before adding cakes, that means the pan is at the right temperature. Do not crowd the skillet, I do three at a time in my big pan. Wait until you see golden brown creeping up the sides before flipping.
Pin it My dad claims these are the only reason he learned to cook breakfast. Now he makes them every Sunday and has the timing down to a science.
Getting The Texture Right
The difference between good and great potato cakes is all about moisture balance. After draining, I return the potatoes to the hot pan and shake them over low heat for a minute. This extra step evaporates surface water that would otherwise make your cakes dense. Trust me, I learned this the hard way after serving hockey pucks to very polite dinner guests.
Serving Ideas
These are incredibly versatile. I have served them alongside fried eggs for brunch, with a bowl of soup for lunch, and even as a base for smoked salmon at a dinner party. The traditional Irish breakfast approach is hard to beat though, hot from the pan with an extra pat of butter melting into the surface.
Make Ahead Strategy
You can prepare the dough up to 24 hours ahead and keep it refrigerated, wrapped tightly. Let it come to room temperature for about 30 minutes before shaping. Leftover cooked cakes reheat beautifully in a 350 degree oven for 10 minutes, restoring most of their original crispness.
- Freeze uncooked cakes between layers of parchment paper for up to a month
- Cook frozen cakes directly from the freezer, just add an extra minute per side
- Never refrigerate cooked cakes, they lose their magic in the fridge
Pin it Hope these bring as much comfort to your kitchen as they have to mine over the years.
Recipe FAQ
- → What type of potatoes work best for these cakes?
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Floury potatoes like Russet or Maris Piper are ideal as they mash smoothly and help achieve a light, fluffy texture.
- → Can I substitute scallions with another ingredient?
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Yes, chives can be used as a milder alternative to scallions, adding a subtle onion flavor.
- → How do I achieve a crispy crust on the cakes?
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Cooking the cakes in a hot, buttered skillet over medium heat for several minutes each side ensures a golden, crisp exterior.
- → What is the best way to prepare the potato dough for shaping?
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After mashing, fold in sliced scallions, seasonings, and flour until a soft, workable dough forms that holds shape when cut.
- → Can these cakes be made ahead of time?
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Yes, you can prepare the dough in advance and refrigerate it briefly before shaping and frying for freshness and convenience.
