Irish Potato Cakes Scallions

My tiny London kitchen smelled like butter and green onions when I first tried making these on a rainy Sunday morning. I was homesick for something I could not quite name, something warm and comforting that felt like an embrace. The sizzling sound as they hit the pan made everything feel right with the world.

Last St Patrick Day I made a triple batch for friends who had never tried Irish potato cakes before. Watching their eyes light up at that first buttery bite made my whole week. Now they ask for them every time they visit, and honestly, I never say no to making more.

Ingredients

• 500g floury potatoes: These starchier varieties like Russet or Maris Piper mash up fluffier than waxy types, which matters so much for the texture
• 30g unsalted butter: Use room temperature butter so it melts beautifully into the warm potatoes without any lumps
• 60ml whole milk: Warm the milk slightly before adding, it incorporates so much better into the mashed potatoes
• 4 scallions: Slice them thin including some of the green tops for that pretty color and mild onion flavor throughout
• 100g plain flour: Do not pack the flour when measuring, and keep some extra on hand for dusting your work surface
• 1/2 tsp fine sea salt: This enhances the natural potato sweetness, so do not be shy with it
• 1/4 tsp freshly ground black pepper: Grind it right before adding for the best aromatic punch
• 2 tbsp vegetable oil: Butter burns easily, so I like using oil or a mix for the frying step

Instructions

Boil the potatoes until tender:

Start them in cold salted water and simmer about 12 minutes until they fall apart when pierced

Mash while hot:

Get them completely smooth before adding the warm butter and milk, then let cool for just a few minutes

Form the dough:

Stir in scallions, flour, salt, and pepper until you have a soft dough that holds together nicely

Shape and cut:

Pat the dough to about 1cm thick on a floured surface, then cut into 8 rounds using a knife or biscuit cutter

Fry until golden:

Cook in batches for 3 to 4 minutes per side over medium heat until both sides are crispy and browned

Save

These became my go to comfort food during a particularly hard winter. There is something about the combination of hot potato, salty butter, and fresh scallions that feels like being wrapped in a warm blanket on the coldest day.

Making Ahead

I have learned these reheat beautifully from frozen, which makes them perfect for meal prep. Just fry them straight from frozen, adding a couple extra minutes to the cooking time. The texture stays surprisingly close to freshly made.

Serving Ideas

While they are amazing on their own with a pat of melting butter, I have served them alongside fried eggs for breakfast. They also work brilliantly as a base for smoked salmon and a dollop of crème fraîche when I want to feel fancy.

Customizing Your Potato Cakes

Once you master the basic recipe, the variations are endless. I have added grated sharp cheddar to the dough and it creates this incredible cheesy pull when you bite into them. Fresh herbs like chives or parsley work beautifully too.

• Add a handful of grated cheese to the dough for extra richness
• Try swapping some of the flour for buckwheat for a nuttier taste
• Fry a little extra butter in the pan for the last minute for more flavor

Save

Whether for breakfast, lunch, or a midnight snack, these potato cakes have become one of those recipes I turn to again and again. Simple, satisfying, and always welcome on my table.

Common Recipe Questions

→ What type of potatoes are best for these cakes?

Floury potatoes are ideal as they mash smoothly and provide the right texture for tender, soft cakes.

→ Can scallions be substituted with other ingredients?

Yes, chives or finely chopped green onions can be used as alternatives for a similar mild onion flavor.

→ How should the cakes be cooked for best texture?

Pan-frying in butter or vegetable oil over medium heat until both sides are golden ensures a crisp exterior and soft interior.

→ Is there a way to add more flavor to the potato mixture?

Adding grated mature cheddar cheese enhances richness and adds a savory depth to the cakes.

→ Can these cakes be prepared in advance?

Yes, they freeze well and can be reheated in a skillet to restore crispiness before serving.

→ What dairy alternatives work if avoiding milk and butter?

Plant-based butter and non-dairy milk such as oat or almond milk can be used to make a vegan-friendly version.