Irish Potato Cakes Scallions (Printable)
Fluffy, golden potato cakes blended with scallions for a savory Irish traditional delight.
# What You'll Need:
→ Potatoes
01 - 1 lb floury potatoes (Russet), peeled and cut into chunks
→ Dairy
02 - 3½ tbsp unsalted butter, plus extra for frying
03 - ¼ cup whole milk
→ Vegetables & Aromatics
04 - 3 scallions, finely sliced
→ Dry Ingredients
05 - ¾ cup all-purpose flour, plus extra for dusting
06 - 1 tsp fine sea salt
07 - ½ tsp freshly ground black pepper
# Directions:
01 - Place potatoes in a saucepan, cover with cold water, add a pinch of salt. Bring to a boil and simmer 12–15 minutes until fork-tender. Drain well and return to pan to steam dry 1 minute.
02 - Mash potatoes until smooth. Stir in butter and milk until fully incorporated and creamy. Let cool 5 minutes.
03 - Add sliced scallions, flour, salt, and pepper to mashed potatoes. Mix thoroughly to form a soft dough.
04 - Turn dough onto lightly floured surface. Gently knead and pat into ¾-inch thick round. Cut into 8 wedges or use round cutter for circles.
05 - Heat large nonstick skillet or griddle over medium heat, melt a little butter. Fry potato cakes in batches 3–4 minutes per side until golden and crisp.
06 - Serve warm, garnished with extra scallions or dollop of sour cream if desired.
# Expert Hints:
01 -
- These humble potato cakes transform everyday ingredients into something magical with almost no effort
- The scallions add a fresh pop of flavor that cuts through the richness beautifully
02 -
- Drying the cooked potatoes for that extra minute prevents soggy cakes, a mistake I made exactly once before learning this crucial step
- The dough should feel soft and slightly sticky, not dry or tight, so resist adding more flour than absolutely necessary
03 -
- Use a cast iron skillet if you have one because the heat distribution creates the most even, golden crust
- Don't crowd the pan, and I speak from experience when I say rushed frying leads to sad, steamed cakes