Irish Potato Cakes Scallions (Printable View)
Golden pan-fried potato cakes flavored with fresh scallions, perfect for cozy meals or as a side dish.
# 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 plain flour, plus extra for dusting
06 - 1/2 tsp fine sea salt
07 - 1/4 tsp freshly ground black pepper
# How-To Steps:
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 ½ 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 Advice:
01 -
- Transforms leftover mashed potatoes into something magical
- The scallions add a fresh bite that cuts through the richness
- Crispy outside, pillowy inside texture that feels like a warm hug
02 -
- Overworking the dough makes tough cakes, so stop mixing as soon as the flour disappears
- If the dough sticks to your hands, dust with more flour rather than kneading it in
- Don't crowd the pan or the temperature will drop and you'll lose the crisp exterior
03 -
- Use leftover mashed potatoes if you have them—just skip the first boiling step
- A cast iron skillet creates the most even browning and develops wonderful crispy edges