Irish potato cakes scallions

The smell of scallions hitting warm mashed potatoes always reminds me of my grandmother Belfast kitchen. She would make these on rainy afternoons when we needed something comforting. The way the butter sizzles in the pan still makes my stomach growl. These humble cakes became my go-to comfort food.

I once made these for a St. Patricks Day brunch and watched them disappear in minutes. My friend Sarah who claims to hate potatoes ate three. Now she requests them every time she visits. There is something magical about how simple ingredients transform into something so special.

Ingredients

• Floury potatoes: These starchier varieties like Russet or Maris Piper create the fluffiest texture and absorb butter beautifully
• Unsalted butter: Room temperature butter melts into the warm potatoes creating that creamy luxurious base
• Whole milk: Adds richness without making the dough too heavy to work with later
• Scallions: Both the white and green parts bring mild onion flavor and pops of vibrant color throughout
• Plain flour: Just enough to bind everything together while keeping the cakes tender
• Fine sea salt: Enhances all the flavors and helps draw out moisture from the potatoes
• Freshly ground black pepper: Adds subtle warmth that complements the sweet scallions perfectly
• Vegetable oil: Creates that golden crispy crust without burning like butter sometimes can

Instructions

Prepare the potatoes:

Start them in cold salted water to ensure even cooking throughout. Simmer until completely tender when pierced with a knife.

Create the perfect mash:

Mash while hot then beat in butter and milk until smooth and creamy. Let cool slightly so the flour does not turn gummy later.

Form the dough:

Fold in scallions flour salt and pepper until just combined. The dough should feel soft and slightly tacky not dry or crumbly.

Shape the cakes:

Dust your hands with flour and gently pat the dough into an even round. Cut into 8 equal pieces and lightly coat each with flour.

Fry to perfection:

Cook in batches over medium heat until deeply golden on both sides. The crust should be audible when tapped with a spatula.

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These potato cakes have become my secret weapon for last minute guests. They look impressive but require almost zero technique. My neighbor now texts me whenever she smells them frying through our open windows.

Making Them Ahead

I have learned that the dough actually improves after resting in the fridge for a few hours. The flour hydrates fully making the cakes easier to shape. You can also freeze uncooked cakes between layers of parchment paper for busy weeknight dinners.

Serving Suggestions

While these are perfect on their own with a pat of butter they pair beautifully with so many dishes. Try them alongside roasted meats or topped with a poached egg for brunch. The contrast between the crisp exterior and soft interior works with almost any cuisine.

Getting That Perfect Crust

The secret is patience with the heat. Too high and they will burn before cooking through. Too low and they will absorb too much oil becoming greasy. I use my hand hovering over the pan to gauge the temperature it should feel comfortably warm but not scorching.

• Let the oil heat up fully before adding the first cake
• Avoid overcrowding the pan which lowers the temperature
• Rest cooked cakes on a wire rack not paper towels

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There is something deeply satisfying about turning simple potatoes into something so delicious. Every batch makes my kitchen feel a little more like home.

Common Recipe Questions

→ What type of potatoes work best for these cakes?

Floury potatoes are ideal as they mash easily and help create a soft, tender texture inside the cakes.

→ Can I add extra flavorings to the potato mixture?

Yes, adding grated mature cheddar cheese enhances flavor and adds a rich note to the cakes.

→ How can I achieve a crispy exterior on the cakes?

Pan-fry the cakes in hot oil or butter over medium heat until golden brown on both sides for a crisp finish.

→ Is it possible to store and reheat these cakes?

These cakes freeze well and can be reheated in a skillet to maintain their crispy texture.

→ How can I make a dairy-free version?

Use plant-based butter and milk substitutes to keep the cakes creamy and flavorful without dairy.