Irish Potato Cakes Scallions (Printable)

Pan-fried golden potato cakes combined with fresh scallions for warm, comforting Irish taste.

# What You'll Need:

→ Potatoes

01 - 1 lb floury potatoes, peeled and diced

→ Dairy

02 - 2 tbsp unsalted butter
03 - 1/4 cup whole milk

→ Vegetables

04 - 4 scallions (spring onions), finely sliced

→ Dry Ingredients

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

→ For Frying

08 - 2 tbsp vegetable oil or additional butter

# How to Make It:

01 - Place the potatoes in a pot of cold, salted water. Bring to a boil, then simmer for 10–12 minutes until completely tender. Drain well and mash until smooth.
02 - While the potatoes are still warm, mix in the butter and milk until creamy. Allow to cool slightly.
03 - Stir in the sliced scallions, flour, salt, and pepper. Mix until a soft, slightly sticky dough forms.
04 - On a floured surface, turn out the dough and gently knead. Pat or roll into a 1/2-inch thick round. Cut into 8 rounds or triangles.
05 - Dust each cake lightly with flour.
06 - Heat oil or butter in a large nonstick skillet over medium heat. Fry the potato cakes in batches for 3–4 minutes per side, or until golden and crisp.
07 - Serve warm, garnished with extra scallions or butter if desired.

# Expert Hacks:

01 -
  • They come together in under 40 minutes with ingredients you probably have in your kitchen right now
  • The outside gets impossibly crispy while the inside stays creamy and soft
  • Freeze them perfectly for busy mornings when you need something homemade fast
02 -
  • Let the mashed potatoes cool slightly before adding flour, or the dough will become sticky and difficult to work with
  • Do not rush the heating process, medium heat gives you that perfect golden crust without burning the outside before the inside heats through
03 -
  • Use a nonstick pan and do not crowd the skillet, this helps develop an even crust on every cake
  • Let the shaped cakes rest for 10 minutes before frying, this firms them up so they hold their shape better

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