Irish Potato Cakes Scallions (Printable)

Fluffy potato cakes with fresh scallions, pan-fried to golden perfection. Perfect savory side.

# What You'll Need:

→ Potatoes

01 - 1 lb floury potatoes (such as Russet or Yukon Gold), peeled and diced

→ Dairy

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

→ Vegetables

04 - 4 scallions (spring onions), finely sliced

→ Baking Essentials

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

# Directions:

01 - Place potatoes in a pot of cold salted water. Bring to a boil and simmer for 12–15 minutes until fork-tender. Drain well and return to pot to steam dry for 1–2 minutes.
02 - Mash potatoes until smooth. Add butter and milk; mash together until creamy. Allow to cool for 5 minutes.
03 - Stir in scallions, flour, salt, and pepper. Mix to form a soft, non-sticky dough; add more flour if needed.
04 - Lightly flour work surface. Turn out dough and gently knead until smooth. Flatten to 1/2 inch thick. Cut into rounds using a 3-inch cutter or shape by hand into patties.
05 - Heat large nonstick skillet over medium heat and add butter. Fry potato cakes in batches, 3–4 minutes per side, until golden brown and crisp.
06 - Serve warm, with extra butter if desired.

# Expert Hints:

01 -
  • They transform leftover mashed potatoes into something extraordinary, but honestly, I make fresh potatoes just for these because they're that worth it
  • The exterior becomes wonderfully crisp while the inside stays fluffy and light, creating this perfect texture contrast that makes you reach for just one more
  • Fresh scallions add this subtle sharpness that cuts through the richness, and honestly, they're what makes these feel like something special rather than just fried potatoes
02 -
  • Don't rush the cooling step after mashing—hot potato dough will absorb too much flour and become heavy, while slightly warm dough stays light and tender
  • Making them too thick means they won't cook through before the outside burns, so aim for that half-inch thickness and they'll cook evenly every time
03 -
  • Use a light touch when mixing and shaping—overworking the dough develops gluten and makes your cakes tough instead of tender
  • Let the pan heat properly before adding the cakes; you want to hear that immediate sizzle which creates the crispy crust everyone loves

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