Irish Potato Cakes
These Irish potato cakes are golden and crisp on the outside, soft and fluffy in the middle, and made with simple pantry staples. They are an easy, comforting way to use leftover mashed potatoes for breakfast, a snack, or a hearty side dish.
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.
Notes
Leftover mashed potatoes work beautifully here. If the dough feels too sticky, add a little extra flour, one spoonful at a time, until soft and workable. Keep the skillet at medium heat so the cakes crisp without burning. Do not skip the light flour coating, as it helps create a crisp finish. Optional green onions and cheese add extra flavor, but the cakes are also delicious plain.