Irish Potato Cakes Scallions (Print Version)

Golden potato cakes with scallions, tender inside and crisp outside, ideal for breakfast or a side dish.

# What You Need:

→ Potatoes

01 - 1 lb floury potatoes, peeled and cut into chunks

→ Dairy

02 - 3.5 tbsp unsalted butter, plus extra for frying
03 - 1/4 cup whole milk

→ Vegetables & Aromatics

04 - 4 scallions (spring onions), finely sliced

→ Dry Ingredients

05 - 1/2 cup all-purpose flour, plus more for dusting

→ Seasonings

06 - 1/2 tsp fine sea salt
07 - 1/4 tsp freshly ground black pepper

# How to Prepare:

01 - Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 12–15 minutes until tender. Drain well and allow to steam dry for 2 minutes.
02 - Mash the potatoes until smooth. Stir in butter and milk until fully incorporated and creamy.
03 - Add the sliced scallions, salt, and pepper. Mix well.
04 - Gently fold in the flour until a soft, slightly sticky dough forms.
05 - Turn the dough onto a lightly floured surface. Pat into a disk about 1/2 inch thick.
06 - Cut into rounds using a 2.75 inch cutter or shape into triangles.
07 - Heat a large nonstick skillet over medium heat and melt a knob of butter. Fry the potato cakes in batches for 3–4 minutes per side, until golden and crisp. Add more butter as needed.
08 - Serve warm, topped with extra butter or alongside eggs, smoked salmon, or bacon.

# Expert Advice:

01 -
  • The way the outside gets impossibly crisp while the inside stays meltingly soft, like a savory cloud
  • They come together in under 40 minutes but taste like something that simmered all day
  • Leftovers, if they somehow exist, reheat beautifully for breakfast the next morning
02 -
  • Overworking the dough makes potato cakes tough and dense. Fold the flour in just until combined—some spots are okay.
  • If your dough sticks to everything, dust your hands and surface with flour. The stickiness means they'll be tender, so don't add too much.
  • Medium heat is crucial here. Too high and they burn before cooking through, too low and they absorb too much butter without crisping.
03 -
  • Cold mashed potatoes from yesterday actually work better than freshly made ones, so this is perfect for repurposing leftovers
  • A well-seasoned cast iron skillet creates the most beautiful golden crust, though nonstick works fine too

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