Irish Potato Cakes Scallions (Printable)
Golden, crisp potato cakes with fresh scallions, pan-fried until fluffy and golden, ideal as a side or light snack.
# What You'll Need:
→ Potatoes
01 - 1.1 lbs floury potatoes (Russet), peeled and cut into chunks
→ Dairy
02 - 3 tbsp unsalted butter, softened
03 - ¼ cup whole milk
→ Vegetables & Herbs
04 - 4 scallions, finely sliced
05 - 1 tbsp chopped fresh parsley
→ Pantry
06 - ¾ cup all-purpose flour, plus extra for dusting
07 - ¾ tsp fine salt
08 - ¼ tsp freshly ground black pepper
→ For Frying
09 - 2 tbsp vegetable oil or butter for frying
# Directions:
01 - Place potatoes in a saucepan of cold salted water. Bring to a boil, then simmer for 12–15 minutes until fork-tender.
02 - Drain well and return potatoes to the pot. Mash thoroughly until smooth and lump-free.
03 - Stir in butter, milk, salt, and pepper while potatoes are still warm.
04 - Add the scallions and parsley. Mix well.
05 - Sift in the flour and gently mix to form a soft, slightly sticky dough.
06 - On a floured surface, pat or roll out the dough to about ½ inch thickness. Cut into 8 rounds using a 3-inch cutter or shape by hand. Dust lightly with flour.
07 - Heat oil or butter in a large skillet over medium heat. Fry potato cakes in batches for 3–4 minutes per side, until golden and crisp.
08 - Serve warm, with extra butter or alongside eggs, smoked salmon, or a fresh salad.
# Expert Hints:
01 -
- The contrast between the fluffy interior and the crispy exterior is absolutely addictive
- They come together in under 40 minutes with ingredients you probably already have
- These potato cakes are incredibly versatile and work for breakfast, lunch, or dinner
02 -
- Cold leftover mashed potatoes actually work better than freshly made ones because they're less sticky and easier to shape
- Don't make the dough too thin or the cakes will dry out during frying and lose that fluffy interior
- Letting the shaped cakes rest for 10 minutes before frying helps them hold together better in the pan
03 -
- Use a cast iron skillet for the crispiest exterior and most even browning
- Don't overcrowd the pan because the cakes will steam instead of fry and lose their crunch