Irish Potato Cakes Scallions

My roommate Sarah from Dublin would laugh at how seriously I took these the first time she taught me to make them. We'd just come back from a rainy morning walk, clutching damp grocery bags, and she insisted these were the only thing that would fix everything.

I've since made these for hungover friends, Sunday brunches, and Tuesday nights when nothing else sounds good. Last month my partner requested them for his birthday breakfast instead of pancakes.

Ingredients

• Floury potatoes: 500 g peeled and cut into chunks. Russets work beautifully here because they absorb moisture without getting gummy.
• Unsalted butter: 50 g plus extra for the pan. I keep a stick on the counter so it softens while the potatoes boil.
• Whole milk: 60 ml warmed slightly helps it disappear into the mash faster.
• Scallions: 4 finely sliced. Include both the white and green parts for maximum flavor and those little green flecks everywhere.
• All-purpose flour: 60 g plus more for dusting. Dont overwork it or these become tough instead of tender.
• Fine sea salt: 1/2 tsp. Potatoes need more salt than you think.
• Freshly ground black pepper: 1/4 tsp. Grind it right before you measure.

Instructions

Boil the potatoes until perfectly tender:

Place potatoes in cold salted water and simmer 12 to 15 minutes. Drain and let them steam dry for 2 minutes because excess water makes heavy cakes.

Create the creamiest mash:

Mash until smooth then stir in butter and milk until everything disappears. Let it cool slightly before the next step.

Add the scallions and seasonings:

Fold in sliced scallions salt and pepper. The heat from the potatoes wakes up all that onion flavor.

Gently incorporate the flour:

Sprinkle flour over the mixture and fold until you have a soft slightly sticky dough. Overmixing is the enemy here.

Shape your cakes:

Turn dough onto a floured surface and pat into a disk about 1.5 cm thick. Cut into rounds or triangles.

Fry until golden:

Melt butter in a skillet over medium heat and cook cakes 3 to 4 minutes per side. They should sound like gentle rain when they hit the pan.

Save to Pinterest

Last winter I made a double batch and froze half between layers of parchment paper. Those emergency potato cakes saved three different dinner parties when I forgot to plan a side dish.

Make Them Your Own

Sometimes I fold in grated sharp cheddar or swap scallions for fresh chives from the garden. A pinch of cayenne pepper never hurt anyone either.

What To Serve With Potato Cakes

These are the ultimate breakfast side alongside fried eggs and crispy bacon. They also hold their own next to roasted chicken or sit happily under a blanket of smoked salmon and sour cream.

Getting The Perfect Texture

The trick is resisting the urge to press down on them while they cook. Let them develop a crust undisturbed then flip once and admire that golden brown color.

• Use floury potatoes not waxy ones
• Let the mash cool slightly before adding flour
• Keep the butter sizzling but not burning

Save to Pinterest

These disappear faster than you expect. I've learned to always make more than I think I need.

Recipe Questions & Answers

→ What type of potatoes are best for these cakes?

Floury potatoes are ideal as they mash smoothly and help achieve a fluffy texture.

→ Can scallions be substituted?

Yes, chives make a great alternative and provide a similar mild onion flavor.

→ How do I prevent the cakes from sticking during frying?

Ensure the skillet is well-heated and use enough butter. Dust the surface and cakes lightly with flour before frying.

→ Is it possible to make these cakes gluten-free?

Yes, replace all-purpose flour with a gluten-free flour blend to keep the dough binding properly.

→ What are some serving suggestions?

Serve warm with extra butter or alongside eggs, smoked salmon, or bacon for a hearty accompaniment.