Irish Potato Cakes Scallions (Printable Version)
Golden, pan-fried potato cakes with fresh scallions; a comforting Irish classic perfect for any meal.
# What You'll Need:
→ Potatoes
01 - 1 lb floury potatoes (Russet), peeled and diced
→ Dairy
02 - 2 tbsp unsalted butter, plus extra for frying
03 - 1/4 cup whole milk
→ Vegetables & Aromatics
04 - 4 scallions, 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 freshly ground black pepper
# Directions:
01 - Place diced potatoes in a saucepan with cold, salted water. Bring to a boil, then simmer for 10-12 minutes until fork-tender. Drain well and return to the pan to steam dry for 1 minute.
02 - Mash potatoes until smooth. Add butter and milk; mix until creamy and lump-free. Let cool for 5 minutes.
03 - Stir in sliced scallions, salt, and pepper. Gently fold in flour until a soft, workable dough forms.
04 - Turn dough onto lightly floured surface. Pat or roll out to 1/2 inch thickness. Cut into rounds using a 3-inch cutter, or shape into rustic squares or triangles.
05 - Heat large nonstick skillet over medium heat and melt a little butter. Cook cakes in batches for 3-4 minutes per side until golden brown and crisp.
06 - Serve hot with extra butter or as part of a traditional Irish breakfast.
# Expert Tips:
01 -
- They transform humble leftovers into something that feels like a treat
- The scallion flavor stays bright and fresh, never overwhelming
02 -
- Overworking the flour creates tough, chewy cakes, so mix just until no dry streaks remain
- These reheat beautifully in a warm oven, but the microwave makes them soggy and sad
03 -
- Rinse the peeled, diced potatoes under cold water before boiling to remove excess starch for an even fluffier result
- Let the shaped cakes rest for 10 minutes before fryingthis firms them up and prevents sticking