Irish potato cakes scallions (Printable)
Golden pan-fried potato cakes blended with scallions, offering classic Irish flavors and a crispy finish.
# 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, 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 Steps:
01 - Place 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 potatoes are still warm, mix in butter and milk until creamy. Allow to cool slightly.
03 - Stir in sliced scallions, flour, salt, and pepper. Mix until a soft, slightly sticky dough forms.
04 - On a floured surface, turn out dough and gently knead. Pat or roll into 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 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 Advice:
01 -
- The crispy exterior gives way to the softest most comforting center you will ever taste
- They come together in under 40 minutes with ingredients you probably have right now
02 -
- Working with warm potatoes helps the flour distribute evenly without creating tough spots
- Do not overmix the dough or the cakes will become dense and chewy instead of tender
03 -
- A handful of grated sharp cheddar folded into the dough takes these to another level
- Leftover mashed potatoes work beautifully if they are not heavily seasoned already