Irish Potato Cakes Scallions

The first time I made potato cakes was on a gray Tuesday morning when I had leftover mashed potatoes and no clear plan. My grandmother used to call them 'fairy bread' when we were kids, though I think she just liked watching us eat something fried and golden with such enthusiasm. Now they are my go-to when I want something comforting that feels special but uses what I have in the kitchen. The scent of scallions hitting the hot butter still makes my entire apartment feel like a cozy Irish cottage.

Last winter, my friend Sarah came over for a emergency comfort food session after a terrible week at work. We stood in the kitchen frying these potato cakes, eating them standing up straight from the pan, burning our fingers because we could not wait. She told me that night that these simple cakes were exactly what she needed to remember that good things still existed. Now every time I make them, I think of her laugh and the way the kitchen smelled like butter and possibility.

Ingredients

• Floury potatoes: These matter more than you might think because they break down beautifully and absorb the butter and milk without becoming gummy or heavy
• Unsalted butter: Using unsalted butter gives you control over the seasoning, and mixing it into warm potatoes helps every strand get coated
• Whole milk: This creates the creamy base that holds everything together, though I have used half and half in a pinch
• Scallions: The green parts add mild onion flavor while the white bits provide a bit more punch, so use both
• Plain flour: This binds the potato mixture and creates that lovely golden crust when they hit the pan
• Fine sea salt and pepper: Potatoes need salt to taste like themselves, so do not be shy with the seasoning
• Vegetable oil or butter: Butter gives better flavor but oil prevents burning, so sometimes I use a mix

Instructions

Start with the potatoes:

Cover them with cold salted water, bring to a boil, then simmer until completely tender before draining and mashing until smooth

Add the dairy while warm:

Mix in the butter and milk while the potatoes are still hot so they absorb everything and become creamy

Form the dough:

Stir in scallions, flour, salt, and pepper until a soft, slightly sticky dough comes together

Shape the cakes:

Turn onto a floured surface, gently knead, then pat or roll into a thick round before cutting into 8 pieces

Get ready to fry:

Dust each cake lightly with flour to help them crisp up beautifully in the pan

Fry until golden:

Cook in batches over medium heat for 3 to 4 minutes per side until they are golden and crisp

Serve immediately:

These are best enjoyed warm, maybe with extra butter or scallions scattered on top

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These potato cakes have become my secret weapon for unexpected guests and lazy Sunday mornings alike. Something about the combination of soft potato and crisp edges makes people feel instantly at home, like they have been welcomed into the kitchen after a long journey.

Making Them Your Own

I have discovered that adding a handful of grated sharp cheddar to the potato mixture takes these to another level entirely. The cheese melts into little pockets and creates these incredible crispy edges that make the house smell irresistible. Sometimes I also add fresh herbs like chives or parsley for a bright pop of flavor that cuts through the richness.

Serving Ideas

While these are perfect on their own, I love serving them alongside a full Irish breakfast or as part of a brunch spread. They pair beautifully with smoked salmon and a dollop of crème fraîche for something that feels fancy but still comforting. My children like them with a fried egg on top, breaking the yolk and using the potato cake to soak up every bit.

Troubleshooting Common Issues

If your cakes are falling apart, the mixture might be too wet or the pan not hot enough. Letting the dough rest for a few minutes after shaping can help it firm up. If they are not getting crispy, make sure your pan is properly heated and do not flip them too early.

• Use floury potatoes rather than waxy ones
• Make sure the oil is shimmering before adding the cakes
• Let them cook undisturbed for the full 3 to 4 minutes on each side

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There is something deeply satisfying about turning simple ingredients into something that feels like a celebration. These potato cakes have become a staple in my kitchen, and I hope they find a special place in yours too.

Recipe Questions & Answers

→ What type of potatoes work best for these cakes?

Floury or starchy potatoes are ideal as they mash smoothly, providing a light and fluffy texture perfect for shaping and frying.

→ Can I add other ingredients for extra flavor?

Yes, grated mature cheddar can be mixed in to add a rich, savory taste enhancing the cakes' depth.

→ How do I achieve a crispy exterior when frying?

Use medium heat and enough oil or butter to cover the pan surface, frying each side until golden brown but not burnt.

→ Are there alternatives to dairy in this preparation?

Plant-based butter and milk substitutes can be used to make a dairy-free version while maintaining creaminess.

→ What dishes pair well with these potato cakes?

They complement smoked salmon, crème fraîche, or can be enjoyed alongside eggs for a hearty brunch.

→ How should leftover cakes be stored and reheated?

Store in the refrigerator and reheat in a skillet to restore crispiness rather than using a microwave.