Irish Potato Cakes Scallions

The smell of scallions hitting warm mashed potatoes still takes me back to my grandmother's tiny kitchen, where she'd press these cakes into an iron skillet while recounting her Dublin childhood. She never measured anything, yet every single cake emerged perfectly golden, crisp-edged and impossibly fluffy inside. Learning her method became my weekend mission for months, until one rainy Sunday I finally produced a batch that made her nod approvingly. Now they're my go-to when I need something that feels like a hug but looks impressive on the plate.

Last March, during a particularly gray week when everyone in my house seemed slightly under the weather, I made a double batch. My usually skeptical teenager ate three straight from the pan, declaring them better than any restaurant potato dish. Something about the combination of warm, buttery potatoes and that pop of fresh green onion just makes people feel better. They've since become my secret weapon for cheering up friends who need dinner and comfort in equal measure.

Ingredients

• Floury potatoes: Russet or Maris Piper give the best fluffy interior, and peeling them prevents any tough bits in the finished cakes
• Unsalted butter: Let it soften slightly before mashing so it melts evenly into the hot potatoes without leaving greasy pockets
• Whole milk: Warm it slightly in the microwave or pan before adding, which helps create that restaurant-smooth consistency
• Fresh scallions: Slice them thin so they distribute evenly, and include both the white and green parts for maximum flavor
• Plain flour: Don't overwork the dough or the cakes will turn tough and dense instead of tender
• Salt and pepper: Season generously here since these are simple and depend on proper seasoning to shine

Instructions

Boil and dry the potatoes:

Start potatoes in cold water so they cook evenly, and that extra minute of steaming after draining makes a huge difference in texture

Create the perfect mash:

Mash thoroughly before adding butter and milk, working out any lumps while the potatoes are still hot enough to melt everything smoothly

Add flavor and structure:

Let the mash cool briefly so the flour doesn't clump, then fold everything together gently just until combined

Shape the cakes:

Keep dough about half an inch thick for the best ratio of crispy edge to fluffy center, and don't worry about perfect rounds

Fry to golden perfection:

Butter burns easily, so keep the heat at medium and resist the urge to flip too earlyletting that crust develop is essential

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There's something deeply satisfying about placing a platter of these in the center of the table and watching everyone reach for one simultaneously. They've become my default contribution to brunch gatherings, somehow managing to feel both rustic and refined. My friend's five-year-old now requests them specifically whenever we visit, which might be the highest compliment a recipe can receive.

Make Them Your Own

Once you've mastered the basic version, try folding in grated sharp cheddar or crumbled cooked bacon for heartier variations. I've added finely chopped herbs like rosemary or thyme with excellent results, especially when serving alongside roast meats.

Serving Ideas

While they're wonderful on their own, these potato cakes shine when paired with simple proteins like fried eggs or grilled fish. They also make an unexpected but delightful base for smoked salmon and a dollop of sour cream.

Storage and Reheating

Cool completely before storing in an airtight container in the refrigerator, where they'll keep for up to three days. For best results, reheat in a 350°F oven for about 10 minutes until crisped and warmed through. You can also freeze uncooked cakes between layers of parchment paper, frying them straight from frozen with an extra minute per side.

• Don't crowd the pan or the temperature drops too much for proper crisping
• Use a spatula to press gently if the cakes puff up too much while cooking
• Keep finished cakes warm in a low oven while you finish the batch

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There's genuine comfort in food this simple and honest, made from ingredients you probably already have in your kitchen. May your first bite be crisp, buttery, and exactly what you needed today.

Questions & Answers

→ What type of potatoes work best for these cakes?

Floury potatoes like Russet or Maris Piper are ideal due to their fluffy texture after boiling, helping achieve a light yet firm cake.

→ How do scallions affect the flavor of the cakes?

Scallions add a mild, fresh oniony flavor that complements the creamy potato base and gives a subtle aromatic lift.

→ What is the best method to achieve a crispy exterior?

Cooking the cakes in melted butter over medium heat allows for a golden, crisp crust while keeping the inside soft and creamy.

→ Can these cakes be prepared ahead and reheated?

Yes, they can be made in advance and gently reheated in a skillet to restore their crispiness without drying out.

→ Are there common variations to enrich the dish?

Adding grated mature cheddar to the dough enriches flavor and texture. Serving with smoked salmon or poached eggs offers a delicious accompaniment.