Irish Potato Cakes Scallions (Printable)

Fluffy, golden potato cakes blended with fresh scallions for a savory Irish classic.

# What You'll Need:

→ Potatoes

01 - 1 lb floury potatoes (Russet), peeled and cut into chunks

→ Dairy

02 - 3.5 tbsp unsalted butter, plus extra for frying
03 - 1/4 cup whole milk

→ Vegetables & Herbs

04 - 4 scallions, finely sliced

→ Pantry

05 - 3/4 cup all-purpose flour, plus extra for dusting
06 - 1/2 tsp fine sea salt
07 - 1/4 tsp freshly ground black pepper

# Directions:

01 - Place peeled potatoes in a large pot and cover with cold, salted water. Bring to a boil and simmer for 12-15 minutes until fork-tender. Drain thoroughly.
02 - Mash the potatoes until completely smooth. Stir in the butter and milk while the potatoes are still hot. Let cool for 5 minutes.
03 - Add the sliced scallions, flour, salt, and pepper to the cooled mash. Mix until a soft, slightly sticky dough forms, being careful not to overmix.
04 - Lightly flour your work surface. Turn out the dough and gently knead until just combined. Roll or pat out to 1/2 inch thickness.
05 - Cut into rounds using a 3-inch cutter or shape into rough rounds by hand.
06 - Heat a large non-stick skillet over medium heat and melt a knob of butter. Cook potato cakes in batches for 3-4 minutes per side until golden and crisp. Add more butter as needed between batches.
07 - Serve hot, garnished with extra scallions or a dollop of sour cream if desired.

# Expert Hints:

01 -
  • They come together in about 35 minutes with ingredients you probably already have
  • The scallions add this bright, fresh bite that cuts through all that comforting potato goodness
02 -
  • Let the mashed potatoes cool slightly before adding flour, otherwise the texture becomes gummy and dense
  • Do not overwork the dough when mixing, a light touch keeps the cakes tender instead of tough
03 -
  • Use a generous amount of butter in the pan rather than oil, it creates those crispy, golden edges that make these irresistible
  • Resist the urge to flip them too early, let that first side develop a deep golden crust before turning

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