Irish Potato Cakes Scallions (Printable View)
Golden potato cakes flavored with fresh scallions, ideal for breakfast or as a savory side.
# What You Need:
→ Potatoes
01 - 1 lb floury potatoes (Russet), peeled and diced
→ Dairy
02 - 2 tbsp unsalted butter, plus extra for frying
03 - 1/4 cup whole milk
→ Vegetables & Aromatics
04 - 4 scallions, finely sliced
→ Baking Essentials
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
# How-To Steps:
01 - Place diced potatoes in saucepan with cold salted water. Bring to boil, then simmer 10-12 minutes until fork-tender. Drain well and return to pan for 1 minute to steam dry.
02 - Mash potatoes until smooth. Add butter and milk, mix until creamy and lump-free. Cool 5 minutes.
03 - Stir in scallions, salt, and pepper. Gently fold in flour until soft workable dough forms.
04 - Turn dough onto floured surface. Pat or roll to ½ inch thickness. Cut into 3-inch rounds using cutter or shape into rustic squares.
05 - Heat nonstick skillet over medium heat with butter. Cook cakes in batches 3-4 minutes per side until golden brown and crisp.
06 - Serve hot with extra butter or as part of traditional Irish breakfast.
# Expert Advice:
01 -
- These humble cakes transform leftover mashed potatoes into something extraordinary, making them perfect for using up what you already have
- The scallions add a fresh bite that cuts through the richness, creating that perfect balance of comfort and brightness
02 -
- If your dough feels impossibly sticky, dust your hands and work surface with flour rather than adding more directly to the mixture, which can make the cakes dense
- Resist the urge to press down on the cakes while they cook—let them develop their crust naturally, or they'll end up tough instead of tender
03 -
- The secret to the crispest exterior is wiping out your skillet between batches and adding fresh butter each time, preventing any burned bits from marring the next batch
- For an extra layer of flavor, brush the tops with melted butter and finish them under the broiler for 30 seconds after pan-frying