Irish Potato Cakes Scallions (Print Version)
Golden potato cakes infused with fresh scallions, perfect for a comforting breakfast or side dish.
# What You Need:
→ Potatoes
01 - 1 lb floury potatoes (Russet), peeled and diced
→ Dairy
02 - 2 tbsp unsalted butter, plus extra for frying
03 - 1/4 cup whole milk
→ Vegetables & Aromatics
04 - 4 scallions, finely sliced
→ Baking Essentials
05 - 3/4 cup plain flour, plus extra for dusting
06 - 1/2 tsp fine sea salt
07 - 1/4 tsp freshly ground black pepper
# How to Make It:
01 - Place diced potatoes in a saucepan with cold, salted water. Bring to a boil, then simmer for 10–12 minutes until fork-tender. Drain well and return to the pan to steam dry for 1 minute.
02 - Mash potatoes until smooth. Add butter and milk; mix until creamy and lump-free. Let cool for 5 minutes.
03 - Stir in sliced scallions, salt, and pepper. Gently fold in flour until a soft, workable dough forms.
04 - Turn dough onto a lightly floured surface. Pat or roll out to ½ inch thickness. Cut into rounds using a 3-inch cutter, or shape into rustic squares or triangles.
05 - Heat a large nonstick skillet over medium heat and melt a little butter. Cook cakes in batches for 3–4 minutes per side, until golden brown and crisp.
06 - Serve hot, with extra butter or as part of a traditional Irish breakfast.
# Expert Hints:
01 -
- They transform humble ingredients into something that feels like a warm hug
- The crispy exterior gives way to the most tender, scallion-flecked center
02 -
- Potatoes that are too wet will make the dough impossible to work with
- Lettng the mash cool prevents the flour from activating too much and creating a gluey texture
03 -
- A cast iron skillet creates the most evenly golden crust
- Wipe the pan with paper towels between batches to remove any burnt flour bits