Irish Potato Cakes Scallions

The rain was drumming against my kitchen window last Tuesday when I decided these potato cakes were exactly what the afternoon needed. My grandmother never wrote down recipes, but I remember watching her work with leftover mashed potatoes, her hands moving with that confident rhythm cooks develop after decades. She'd say waste not, want not, but really she just knew that transformed leftovers taste better than the original meal. The scent of scallions hitting warm butter still brings me back to her tiny kitchen in County Cork.

I made these for my roommate when she was recovering from surgery last winter. She took one bite, closed her eyes, and told me they tasted like home, though shes never been to Ireland. We ate them standing up at the counter, burning our fingers slightly because neither of us could wait for them to cool properly. That's the kind of food this is—impossible to pause for.

Ingredients

• Floury potatoes (500 g): Starchy varieties like Russet or Maris Piper create the fluffiest interior. Waxy potatoes won't give you that light texture you're after.
• Unsalted butter (50 g + extra): Using unsalted lets you control the seasoning. I keep a small plate of softened butter nearby for frying—its flavor is worth it.
• Whole milk (60 ml): Cold milk can make the potatoes gummy. Let it come to room temperature while the potatoes boil for the smoothest results.
• Scallions (4): Slice these thinly, including the green tops, for mild onion flavor throughout. Chives work if you're in a pinch, but scallions have that perfect sweetness.
• All-purpose flour (60 g + more): This binds everything together without making the cakes heavy. Don't skip the extra flour for dusting—sticky dough is frustrating to work with.
• Fine sea salt and black pepper: Taste your dough before shaping. Potato dishes need more salt than you'd expect to truly shine.

Instructions

Boil the potatoes until perfectly tender:

Cover the peeled chunks with cold water and add a pinch of salt. Simmer for 12–15 minutes until a knife slides through with zero resistance. Drain and let them steam dry for 2 minutes—excess water makes for gummy cakes.

Create the smoothest mash:

Mash until no lumps remain, then stir in the butter and milk. The mixture should be creamy and smooth, not stiff. This is your foundation, so take your time here.

Build the flavor base:

Fold in the sliced scallions, salt, and pepper until everything is evenly distributed. Take a small taste—it should be slightly more seasoned than you'd want, since the flour will mute things slightly.

Form the dough:

Gently work in the flour until a soft, slightly sticky dough comes together. Don't overmix or the cakes will be tough. Some shaggy bits are perfectly fine.

Shape into rounds or triangles:

Pat the dough into a 1.5 cm thick disk on a floured surface. Cut with a 7 cm round cutter or slice into wedges if you prefer a rustic look. Handle the dough gently.

Fry to golden perfection:

Melt butter in a nonstick skillet over medium heat. Cook for 3–4 minutes per side until deeply golden and crisp. Add more butter between batches—these deserve it.

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My partner proposed marriage over a plate of these. We were supposed to be having a fancy dinner out, but I was tired and made potato cakes instead. He said this simple food, made with care, was exactly the kind of life he wanted. Sometimes the humblest dishes carry the most weight.

Make Them Your Own

I've experimented with adding grated sharp cheddar when I mix in the scallions, and let me tell you, the way it melts into little pockets of salty goodness is worth the extra five minutes. A friend swears by adding a handful of chopped fresh herbs—parsley, chives, or thyme work beautifully. The classic version is hard to beat, but these variations have become regulars in my rotation.

Serving Ideas That Work

While these are fantastic on their own, they truly shine with the right accompaniments. A dollop of sour cream adds a cool contrast to the warm, buttery cakes. They also pair beautifully with smoked salmon and a squeeze of lemon, or alongside a full Irish breakfast. I've even served them as a side with roasted chicken for dinner.

Storage and Reheating

If you somehow have leftovers, they store surprisingly well. Wrap cooled cakes individually and refrigerate for up to three days. When reheating, skip the microwave—it makes them soggy. Instead, warm them in a skillet with a small pat of butter to restore that irresistible crispy exterior. They reheat almost as well as freshly made ones.

• Freeze uncooked potato cakes between layers of parchment paper for up to a month
• Cook frozen cakes directly from the freezer, just add a couple extra minutes per side
• Never refrigerate uncooked potato cakes—the texture turns unpleasantly gummy

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These potato cakes have become my go-to comfort food, the thing I make when I need to feel grounded and cared for. I hope they find their way into your regular rotation too.

Recipe FAQs

→ What type of potatoes is best for these cakes?

Floury potatoes are ideal as they break down easily, creating a fluffy texture essential for soft, tender cakes.

→ Can I substitute scallions with other ingredients?

Yes, chives can replace scallions for a milder onion flavor or add grated mature cheddar for extra richness.

→ How do I achieve a crispy crust on the cakes?

Fry the cakes in butter over medium heat for several minutes on each side until golden brown and crisp.

→ Is there a gluten-free option available?

Use a gluten-free flour blend instead of all-purpose flour to make the cakes suitable for gluten-free diets.

→ What are some serving suggestions for these cakes?

Serve warm with extra butter, alongside eggs, smoked salmon, or bacon for a hearty meal.