Irish Potato Cakes (Printable)

Crispy pan-fried potato cakes, golden outside and soft within. Ideal for breakfast or sides.

# Ingredient List:

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

02 - 3 tbsp unsalted butter, plus extra for frying

03 - 4 tbsp whole milk

04 - 3/4 cup plain flour, plus extra for dusting

05 - 1/2 tsp salt

06 - 1/4 tsp ground black pepper

01 - Place potatoes in salted water and boil until tender, about 12–15 minutes. Drain well and allow to steam dry for 2 minutes.

02 - Mash potatoes until smooth. Add butter and milk; mix until creamy and lump-free. Let cool for 5 minutes.

03 - Stir in flour, salt, and pepper. Mix to form a soft, slightly sticky dough.

04 - Turn dough onto lightly floured surface. Gently knead for 1–2 minutes, then pat into a disc about 1/2 inch thick.

05 - Cut into rounds using a 2 3/4 inch cutter or slice into triangles.

06 - Heat non-stick skillet or griddle over medium heat and melt a little butter.

07 - Fry potato cakes in batches for 3–4 minutes per side, until golden brown and crisp. Add more butter as needed.

08 - Serve warm, ideally with butter, scallions, or alongside a full Irish breakfast.

01 -

The contrast between that golden crisp crust and impossibly fluffy inside will ruin all other potato dishes for you
They transform humble leftovers into something that feels like comfort food from a cozy Irish cottage
Ready in 35 minutes but they taste like they took all day to perfect

02 -

Leftover mashed potatoes actually work better than freshly made ones because they're drier
Do not overwork the dough or your cakes will be tough instead of tender
Keep the heat at medium so they cook through before burning

03 -

Let the shaped cakes rest for 10 minutes before frying so they hold together better
Use a mix of butter and oil for frying to prevent burning while keeping the flavor