Irish Potato Cakes Scallions (Print)
Pan-fried golden potato cakes combined with scallions for comforting Irish-inspired taste and texture.
# What You Need:
→ Potatoes
01 - 1 lb floury potatoes, peeled and diced
→ Dairy
02 - 2 tbsp unsalted butter
03 - 1/4 cup whole milk
→ Vegetables
04 - 4 scallions (spring onions), finely sliced
→ Dry Ingredients
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
→ For Frying
08 - 2 tbsp vegetable oil or additional butter
# How To Make It:
01 - Place potatoes in a pot of cold, salted water. Bring to a boil, then simmer for 10-12 minutes until completely tender. Drain well and mash until smooth.
02 - While potatoes are still warm, mix in butter and milk until creamy. Allow to cool slightly.
03 - Stir in sliced scallions, flour, salt, and pepper. Mix until a soft, slightly sticky dough forms.
04 - On a floured surface, turn out dough and gently knead. Pat or roll into 1/2 inch thick round. Cut into 8 rounds or triangles.
05 - Dust each cake lightly with flour.
06 - Heat oil or butter in a large nonstick skillet over medium heat. Fry potato cakes in batches for 3-4 minutes per side, or until golden and crisp.
07 - Serve warm, garnished with extra scallions or butter if desired.
# Expert Advice:
01 -
- They transform humble ingredients into something that feels like a treat
- The crispy outside and soft inside texture is absolutely addictive
- Perfect for using up leftover mashed potatoes
02 -
- Let the potato mixture cool slightly before shaping or the cakes might fall apart in the pan
- Do not overcrowd the skillet or the temperature will drop and they will steam instead of crisp
- These freeze beautifully and reheat straight from frozen in a hot pan
03 -
- Pat the potato mixture thinner than you think you should because they puff up slightly when frying
- Keep finished cakes warm in a low oven while you finish the batch
- A cast iron skillet gives the best golden crust