Traditional Irish Potato Cakes (Printable)
Classic pan-fried potato cakes, crisp outside and soft within, ideal for breakfast or sides.
# What You’ll Need:
→ Potatoes
01 - 1 lb floury potatoes (Russet), peeled and cut into chunks
→ Dairy
02 - 3 tbsp unsalted butter, plus extra for frying
03 - 4 tbsp whole milk
→ Dry Ingredients
04 - 3/4 cup plain flour, plus extra for dusting
05 - 1/2 tsp salt
06 - 1/4 tsp ground black pepper
# How-To Steps:
01 - Boil the potatoes in salted water until tender, about 12–15 minutes. Drain well and allow to steam dry for 2 minutes.
02 - Mash the potatoes until smooth. Add the butter and milk; mix until creamy and lump-free. Let cool for 5 minutes.
03 - Stir in the flour, salt, and pepper. Mix to form a soft, slightly sticky dough.
04 - Turn the dough onto a lightly floured surface. Gently knead for 1–2 minutes, then pat into a disc about 1/2 inch thick.
05 - Cut into rounds using a 2 3/4 inch cutter or slice into triangles.
06 - Heat a non-stick skillet or griddle over medium heat and melt a little butter.
07 - Fry the potato cakes in batches for 3–4 minutes per side, until golden brown and crisp. Add more butter as needed.
08 - Serve warm, ideally with butter, scallions, or alongside a full Irish breakfast.
# Expert Advice:
01 -
- Transforms humble leftovers into something extraordinary
- The contrast between crispy exterior and pillowy soft interior is addictive
02 -
- Letting the mashed potatoes cool slightly is crucial, or the flour will clump and create uneven texture.
- Do not overwork the dough or the cakes will become tough and chewy instead of tender.
03 -
- Use a cast iron skillet if you have one, as it maintains even heat and creates the best crust.
- Keep finished cakes warm in a 200°F oven while cooking the remaining batches.