Traditional Irish Potato Cakes (Printable Version)
Crispy pan-fried potato cakes with fluffy centers, ideal for breakfast or sides.
# What You Need:
→ Potatoes
01 - 1 lb floury potatoes (Russet or Maris Piper), 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
# Directions:
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. Cut into rounds using a 2 3/4 inch cutter or slice into triangles.
05 - Heat a non-stick skillet or griddle over medium heat and melt a little butter. Fry the potato cakes in batches for 3–4 minutes per side, until golden brown and crisp. Add more butter as needed.
06 - Serve warm, ideally with butter, scallions, or alongside a full Irish breakfast.
# Expert Advice:
01 -
- These transform humble leftover mashed potatoes into something worthy of a special breakfast
- The exterior develops this remarkable shattering crisp while the center stays impossibly tender
- They come together in under 40 minutes and disappear even faster
02 -
- Letting the mashed potatoes cool slightly before adding flour prevents the dough from becoming too sticky and difficult to handle
- Do not overwork the dough or the cakes will become tough instead of tender
- Medium heat is essential because high heat burns the outside before the inside warms through
03 -
- Use leftover mashed potatoes and reduce the milk in the recipe since they are already creamy
- A cast iron skillet produces the most even browning, but any heavy-bottomed pan works well