Irish Potato Cakes Scallions

The smell of butter hitting a hot pan still takes me back to my grandmother's tiny kitchen in Cork, where she'd teach me patience by letting the cakes golden slowly while we watched rain streak against the window. These potato cakes became my go-to comfort food during long winters away from home.

I once made these for a homesick friend who hadn't been back to Ireland in fifteen years. One bite and she was crying, laughing about Sunday mornings when her father would burn them slightly because he was too busy telling stories.

Ingredients

• Floury potatoes: Russet or Maris Piper work best because they absorb moisture without becoming gummy, giving you that light interior texture
• Unsalted butter: Let it soften slightly before mashing into the potatoes for even distribution
• Whole milk: Warm the milk first—it incorporates into the potatoes more smoothly and prevents lumps
• Scallions: Slice them thin and use both the white and green parts for maximum flavor
• Plain flour: Measure by weight if possible, but if using cups, spoon and level rather than scooping directly
• Salt and pepper: Season generously since the dough itself needs to carry the flavor

Instructions

Boil the potatoes:

Start with cold, salted water and simmer until the potatoes slide easily off a fork, then drain and let them steam dry in the warm pan

Mash and season:

Work the butter and milk into the hot potatoes until silky smooth, then let the mixture cool slightly so the flour doesn't cook when you add it

Form the dough:

Fold in the scallions and flour gently until it comes together, handling it as little as possible to keep the texture tender

Shape the cakes:

Pat the dough to about half an inch thick on a floured surface, then cut rounds or rustic shapes—don't worry if they're not perfect

Fry to golden:

Cook in butter over medium heat, waiting for that deep golden color before flipping, about 3 to 4 minutes per side

Save

My daughter now requests these for breakfast on snow days, standing on her stool at the counter and sneaking slices of scallion when she thinks I'm not looking. Some recipes become more than food—they become the language of love in a kitchen.

Make Them Your Own

Grated sharp cheddar folded into the dough creates a whole new dimension of flavor. I've also added chopped fresh herbs like chives or parsley when scallions weren't available, and each variation feels like discovering the recipe all over again.

Perfect Pairings

These cakes shine alongside a full Irish breakfast or simply with poached eggs and a twist of black pepper. They're also unexpectedly brilliant topped with smoked salmon and a dollop of crème fraîche for brunch.

Storage And Reheating

Leftover cakes reheat beautifully in a dry skillet over medium-low heat, bringing back most of their original crispiness. They also freeze well—layer them between parchment paper and reheat directly from frozen.

• Cooked cakes keep in the refrigerator for up to 3 days
• Freeze uncooked shapes on a baking sheet before transferring to a bag
• Never microwave them or you'll lose that gorgeous crispy crust

Save

There's something profoundly satisfying about turning humble ingredients into something that makes people close their eyes and sigh. May your kitchen always smell like butter and scallions.

Recipe FAQs

→ What type of potatoes work best?

Floury potatoes like Russet or Maris Piper provide the ideal texture for tender, fluffy cakes.

→ Can I substitute scallions with another herb?

Chives make an excellent alternative, offering a mild onion flavor that complements the potatoes.

→ How do I ensure a crispy exterior?

Frying the cakes in melted butter over medium heat until golden on both sides creates a delightful crisp crust.

→ Is it possible to add cheese to the mixture?

Yes, stirring in grated mature cheddar adds richness and enhances flavor without altering the texture.

→ What dishes pair well with these potato cakes?

They complement traditional Irish breakfasts, stews, smoked salmon, or poached eggs wonderfully.

→ Can these be prepared ahead of time?

Yes, the dough can be made in advance and refrigerated. Shape and fry them just before serving for best results.