There is just something so comforting about a skillet full of potato cakes sizzling away on the stove. They are simple, hearty, and made from ingredients most of us already have in the kitchen. These Irish potato cakes come out beautifully golden on the outside, soft and fluffy in the middle, and they make a wonderful side dish, snack, or even a cozy little breakfast. The original recipe uses mashed potatoes, flour, baking powder, salt, pepper, and optional green onions and cheese, then fries the cakes in butter until crisp.
Why You’ll Love This Recipe
These potato cakes are easy to pull together and perfect for using up leftover mashed potatoes. They cook quickly, taste wonderfully homey, and can be dressed up or kept plain depending on what you have on hand. They are the kind of recipe that feels humble in the best possible way.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Yield: 8 potato cakes
Ingredients
- 2 cups mashed potatoes, about 2 large potatoes
- 1 cup all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped green onions, optional
- 1/4 cup shredded cheese, optional
- 1/4 cup butter, for frying
How to Make Irish Potato Cakes
1. Make the dough
In a large bowl, stir together the mashed potatoes, flour, baking powder, salt, and black pepper until a soft dough forms. It should feel easy to handle, not wet and sticky. If it needs a little help, add a light sprinkle of flour.
2. Add the extras
If you are using the green onions or shredded cheese, fold them in now. They add a little extra flavor and make these cakes feel even more special.
3. Shape the cakes
Turn the dough out onto a lightly floured surface. Divide it into 8 equal portions and shape each one into a patty about 1/2 inch thick. Rustic is perfectly fine here.
4. Dust lightly
Give each patty a light dusting of flour. This little step helps keep them from sticking and gives the outside a lovely crisp finish.
5. Fry in butter
Heat a large skillet over medium heat and melt the butter. Once it is bubbling, add the potato cakes in batches so the pan is not crowded.
6. Cook until golden
Cook for 4 to 5 minutes per side, until the cakes are golden brown and crisp on the outside.
7. Drain and serve
Transfer the cooked cakes to a paper towel-lined plate to catch any extra butter, then serve them warm.
Helpful Tips
- Leftover mashed potatoes work beautifully here and make prep even easier.
- Keep the skillet at medium heat so the cakes have time to crisp without burning.
- Do not skip the light flour coating, because it really helps with texture.
- A nonstick or cast-iron skillet works especially well for these.
Easy Variations
- Stir in chopped parsley, chives, or dill for a fresh herb version.
- Add a pinch of cayenne or a little diced jalapeño for some heat.
- Try cheddar, feta, or pepper jack for a different cheesy twist.
- Swap the all-purpose flour for a gluten-free flour blend if needed.
Serving Ideas
These are lovely served with sour cream or plain Greek yogurt, and they also pair nicely with a simple green salad or even a spoonful of applesauce if you like that sweet-savory touch. They are also wonderful next to eggs for breakfast.
Storage and Reheating
Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet for a few minutes so they crisp back up nicely. You can also freeze the shaped patties and cook them later, adding a couple of extra minutes if cooking from frozen.
Q&A
Can I use leftover mashed potatoes?
Yes, absolutely. This recipe is a great way to give leftover mashed potatoes a second life. Just make sure they are not overly loose or watery.
Why is my dough too sticky?
Mashed potatoes can vary a lot depending on how they were made. If the dough feels too sticky to shape, add a little extra flour, one spoonful at a time, until it is soft and workable.
Can I make these without cheese or green onions?
You sure can. Both are optional, and the cakes are still delicious made plain.
What kind of potatoes work best?
A fluffy mashed potato works best here. If your mashed potatoes are very creamy or heavily buttered, you may need a touch more flour to balance the dough.
Can I bake these instead of frying them?
This recipe is written for skillet-frying in butter, which gives the best golden crust. Baking may work, but the texture will be less crisp and rich than the original method.
Can I freeze them after cooking?
Yes. Let them cool completely, then freeze in a single layer before transferring to a container or freezer bag. Reheat in a skillet or oven until hot and crisp again.
What should I serve with Irish potato cakes?
They are wonderful with breakfast eggs, roasted meats, soups, or simply with a dollop of sour cream on top.
How do I keep them from falling apart?
Make sure the dough is not too wet, dust the patties lightly with flour, and let the first side cook long enough to form a crust before flipping.
Irish Potato Cakes
Equipment
- large mixing bowl
- measuring cups and spoons
- large skillet nonstick or cast-iron works especially well
- spatula
- paper towel-lined plate for draining after frying
Ingredients
- 2 cups mashed potatoes
- 1 cup all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped green onions (optional)
- 1/4 cup shredded cheese (optional)
- 1/4 cup butter, for frying
Instructions
- In a large bowl, stir together the mashed potatoes, flour, baking powder, salt, and black pepper until a soft dough forms. It should feel easy to handle, not wet and sticky. Add a light sprinkle of flour if needed.
- If using the green onions or shredded cheese, fold them into the dough now.
- Turn the dough out onto a lightly floured surface. Divide it into 8 equal portions and shape each one into a patty about 1/2 inch thick.
- Dust each patty lightly with flour to help prevent sticking and create a crisp finish.
- Heat a large skillet over medium heat and melt the butter. Once bubbling, add the potato cakes in batches without crowding the pan.
- Cook for 4 to 5 minutes per side, until the cakes are golden brown and crisp on the outside.
- Transfer the cooked cakes to a paper towel-lined plate to drain any excess butter, then serve warm.
