Irish potato cakes scallions (Printable Version)
Fluffy, golden potato cakes blended with scallions for a savory Irish classic. Easy and quick to prepare.
# What You'll Need:
→ Potatoes
01 - 1 lb floury potatoes, peeled and cut into chunks
→ Dairy
02 - 3.5 tbsp unsalted butter, plus extra for frying
03 - 1/4 cup whole milk
→ Vegetables & Aromatics
04 - 4 scallions, finely sliced
→ Dry Ingredients
05 - 1/2 cup all-purpose flour, plus more for dusting
→ Seasonings
06 - 1/2 tsp fine sea salt
07 - 1/4 tsp freshly ground black pepper
# How to Make It:
01 - Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 12–15 minutes until tender. Drain well and allow to steam dry for 2 minutes.
02 - Mash the potatoes until smooth. Stir in butter and milk until fully incorporated and creamy.
03 - Add the sliced scallions, salt, and pepper. Mix well.
04 - Gently fold in the flour until a soft, slightly sticky dough forms.
05 - Turn the dough onto a lightly floured surface. Pat into a disk about 1/2 inch thick. Cut into rounds using a 2.75 inch cutter or shape into triangles.
06 - Heat a large nonstick skillet over medium heat and melt a knob of butter. Fry the potato cakes in batches for 3–4 minutes per side, until golden and crisp. Add more butter as needed.
07 - Serve warm, topped with extra butter or alongside eggs, smoked salmon, or bacon.
# Expert Tips:
01 -
- The contrast between that crisp golden outside and impossibly fluffy interior feels like magic every single time
- They come together in under 40 minutes but taste like something that simmered all morning
02 -
- Wet potatoes mean soggy cakes so let them drain thoroughly after boiling
- A too hot pan will burn the butter before the cakes cook through so keep it at medium
03 -
- Flour your hands before shaping to keep the dough from sticking to your fingers
- Let the first side get completely golden before flipping that crust is what keeps them from falling apart