Irish Potato Cakes with Scallions (Printable)
Traditional Irish potato cakes with fresh scallions, crisp outside and tender within. Ideal for breakfast or as a savory side.
# What You’ll Need:
→ Potatoes
01 - 1.1 lbs floury potatoes such as Russet or Maris Piper, peeled and cut into chunks
→ Dairy
02 - 2 tablespoons unsalted butter, plus extra for frying
03 - 1/4 cup whole milk
→ Dry Ingredients
04 - 2/3 cup all-purpose flour
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Vegetables and Aromatics
07 - 3 scallions (spring onions), finely sliced
# How to Prepare:
01 - Boil the potatoes in salted water until tender, approximately 12 to 15 minutes. Drain thoroughly and return to the pan to steam dry for 1 minute.
02 - Mash the potatoes until smooth. Beat in the butter and milk until creamy.
03 - Stir in the flour, salt, and pepper until a soft dough forms. Fold in the sliced scallions.
04 - Turn the dough onto a floured surface. Pat out to approximately 1/2 inch thick. Cut into rounds or triangles using a biscuit cutter or sharp knife.
05 - Heat a large nonstick frying pan or griddle over medium heat and melt a small amount of butter.
06 - Cook the potato cakes in batches for 3 to 4 minutes per side, or until golden brown and crisp.
07 - Serve warm, topped with extra butter if desired.
# Expert Advice:
01 -
- These potato cakes develop the most incredible crispy exterior while maintaining a cloud-like center that practically melts in your mouth.
- The recipe comes together with pantry staples, making it perfect for those evenings when the fridge seems tragically empty but youre craving something homemade and satisfying.
02 -
- Resist the urge to skip the steam-dry step after boiling the potatoes excess moisture is the enemy of crispy potato cakes.
- Let your shaped cakes rest for 5 minutes before frying this allows the flour to fully hydrate and helps them hold together beautifully in the pan.
03 -
- The ideal temperature for your pan is medium-hot if its too hot, the cakes will brown before cooking through if too cool, theyll absorb too much butter and become greasy.
- Handle the dough as little as possible overworking develops gluten and can make your potato cakes tough rather than tender.