Irish Potato Cakes Scallions

The rain was coming down sideways that Tuesday morning when I finally decided to tackle my grandmother's potato cake recipe. She'd been telling me about these for years, describing how they'd puff up golden in the pan while the scallions sputtered and released their sharp, happy smell into her tiny Dublin kitchen. I stood over my own stove, watching the butter foam and bubble, wondering if mine would turn out as comforting as she remembered.

My roommate wandered in, drawn by the buttery aroma, and hovered near the stove with a fork. These became our Sunday morning ritual after that, something warm and substantial to linger over while the coffee brewed and we planned out the week ahead.

Ingredients

• Floury potatoes: Russet or Maris Piper work beautifully here, their dry texture creating the perfect fluffy interior
• Unsalted butter: Use generous amounts both in the dough and for frying, it is what creates that gorgeous golden crust
• Whole milk: Adds just enough richness without making the dough too heavy to work with
• Scallions: Slice them thin so they distribute evenly throughout each cake, releasing their mild onion flavor as they cook
• Plain flour: Just enough to bind the potatoes together without making them dense or bready
• Fine sea salt and black pepper: Do not skimp on the seasoning, potatoes need a generous hand to truly shine

Instructions

Boil the potatoes:

Cover the peeled potato chunks with cold, salted water and simmer until fork-tender, about 12 to 15 minutes, then drain them completely

Mash while hot:

Mash the potatoes until smooth and stir in the butter and milk while they are still steaming hot, then let them cool for 5 minutes

Mix the dough:

Fold in the scallions, flour, salt, and pepper until just combined into a soft, slightly sticky dough

Shape the cakes:

Pat or roll the dough to about half an inch thick and cut into rounds with a 3 inch cutter or shape by hand

Fry to golden:

Cook in melted butter over medium heat for 3 to 4 minutes per side until deeply golden and crisp, adding more butter as needed

Save to everydaypinmeals

I brought a batch to a brunch last spring, still warm from the pan, and watched them disappear in minutes while people asked for the recipe. Now they are my go-to whenever I need to feed a crowd without spending all morning in the kitchen.

Getting The Right Texture

The secret is in the potato variety and how you mash them. Floury potatoes break down beautifully into that cloud-like consistency, and a good potato masher or ricer will give you the smoothest base without any lumps that could tear the dough later.

Serving Ideas

These cakes shine at breakfast alongside poached eggs and smoked salmon, but they are equally good as a side dish with roasted meats. Add a dollop of sour cream or applesauce if you want to dress them up.

Making Ahead

You can cook the cakes completely, let them cool, and store them in the refrigerator for up to two days. Reheat in a skillet or warm oven to bring back that crispy exterior.

• Stack cooled cakes between parchment paper so they do not stick together
• Reheat at about 350 degrees until warmed through and crisped again
• They also freeze well for up to a month if wrapped tightly

Save to everydaypinmeals

There is something deeply satisfying about transforming humble potatoes into something so comforting and crisp. Hope these find their way into your kitchen on a rainy morning too.

Recipe FAQs

→ What potatoes are best for these cakes?

Floury potatoes like Russet or Maris Piper work best for a light and fluffy texture.

→ Can I make these potato cakes ahead of time?

Yes, cook and cool them fully, then reheat gently in a skillet or oven before serving.

→ How do scallions affect the flavor?

Scallions add a mild oniony freshness that brightens and complements the rich potatoes.

→ What type of fat is used for frying?

Unsalted butter is recommended for frying to add a rich, golden crispness.

→ Can I add cheese to the potato cakes?

Adding grated cheddar cheese to the dough enhances flavor and adds savory depth.