Let Me Tell You, These Take Me Back…
I always think of my nan’s kitchen (well, it was more like organized chaos than a kitchen, but nobody ever left hungry) when I make Irish Potato Cakes. The aroma of frying potatoes on a cold morning honestly takes me straight back to those simple days, hair all wild with bedhead and the dog eyeing me up for scraps. One time, I tried to swap the frying pan for a griddle because my cousin swore it tasted better—spoiler: it didn’t, and I got a bit of an earful for sticking up the place. Life lessons, right?
Why You’ll Love This (Or At Least Won’t Hate It)
I make these when there’s leftover mash but nobody wants reheated potatoes (which, let’s face it, sometimes taste a bit sad by themselves). My kids think they’re getting fancy hash browns, husband calls them “breakfast gold,” and—okay, I have thrown a tantrum or two when the first side sticks, but I always regret it because they tend turn out grand in the end. Plus, they’re dirt cheap.
The Not-So-Fussy Ingredient List
- About 2 cups (or a big bowlful) of cooled mashed potatoes (russet is best, but I’ve used Yukon Gold when that’s all I had)
- 3/4 cup plain flour (but whole wheat works if you want to be a bit smug about it)
- 1 medium egg (though, I’ve done it without – just add a splash of milk for moisture)
- 2 tablespoons melted butter (or just regular soft butter – my nan used whatever was handy, honestly)
- 1/2 teaspoon salt (add more or less, I won’t police you)
- 1/4 teaspoon black pepper
- A handful of chopped spring onions (totally optional, and sometimes I leave them out because – well – laziness)
- Some oil or extra butter for frying
How To Throw It Together (Without Burn Marks, Hopefully)
- Scoop out your mashed potatoes into a mixing bowl. If they’re lumpy, you might wanna mash again – lumps are fine, but big ones make the cakes fall apart.
- Add the flour, egg, melted butter, salt, and pepper. Chuck in the spring onions if you’re feeling fresh. Mix until you get a soft, almost doughy lump. Sticky hands are expected.
- Dust a clean countertop with flour (seriously, don’t skip this—I skipped once and regretted it), then plonk the dough on top. Gently pat it out with your hands till it’s about ½ inch thick. Or thicker if you like chunky cakes, your kitchen, your rules.
- Cut into rounds or triangles; I use an old glass as a cutter, but just use a knife if you like rough edges. Nobody cares.
- Heat a heavy pan over medium heat with a splash of oil or knob of butter. Or both (who’s judging?).
- Place the cakes gently in the pan (they fall apart if you chuck ‘em). Fry for 3–4 minutes per side, until golden and crispy. This is where I always sneak a taste—just for quality control, I swear.
- Flip gently—use two spatulas if you’re not feeling brave. Fry the other side until lovely and golden. If they look weird at this stage, just wait, they sort themselves out.
- When they’re brown, stack ‘em up on a plate lined with a tea towel. Or straight onto the table if your family is as impatient as mine.
Pitfalls I’ve Discovered (So You Don’t Have To)
- The dough can be annoying sticky some days—just use more flour, don’t panic
- Too thick and they don’t cook through; too thin and they fall to bits. Find your own sweet spot
- I once tried to bake them instead of frying. Regret. Trust me, fry them
Fun Experiments That Mostly Worked
- I added sharp cheddar once. Instant win, though it stuck a bit more
- Chopped bacon mixed in? Yup, also a hit, but salty so watch that
- Tried a sweet potato mash version once—what was I thinking? Don’t bother
Don’t Have the “Right” Tools?
No fancy griddle? Honestly, any heavy pan will do the trick. I’ve even made these in a nonstick skillet when the cast iron pan ran off with my frying pan (figuratively). No biscuit cutter? A glass works perfect.
How Long Do They Last?
You can keep these in the fridge for 2–3 days, maybe. Reheat in a pan for best texture, though honestly, in my house it never lasts more than a day! I haven’t tried freezing them. Maybe I should someday, but I probably never will.
My Favorite Way to Serve (Though Everyone’s Fussy)
I love them with a dollop of sour cream and smoked salmon for a posh breakfast. The kids are all about ketchup, which feels a crime but each to their own. And if you plop a fried egg on top, you’ve basically made brunch. We sometimes serve them as a snack while waiting for actual dinner (my secret weapon for buying cooking time).
Things I’ve Learned (The Hard Way, Of Course)
- Patience is key—if you rush the frying, they fall apart
- Leaving the mash a bit lumpy actually makes for a nicer bite, unless it’s like chunks the size of boulders (then, not so much)
Burning Questions People Ask (Yes, Even About These)
Can I use leftover instant mashed potatoes? Sure, if you really need to. But the texture might go a bit odd. Homemade mash is better, but boxed will do in a pinch—no judgment.
Can I make these gluten free? I’ve used gluten free flour and it’s fine; you might need a tiny splash more butter so it sticks together.
What about adding onion? Spring onions are perfect, but diced yellow onions work. Might need to fry those beforehand though. Raw onion isn’t my thing but you do you.
Do I have to use an egg? No—you can leave it out, just maybe add a bit of milk so the cakes stay together.
Oh, and one last thing—sometimes I let my cakes cool and eat them cold as a snack. Don’t knock it till you’ve tried it.
Ingredients
- About 2 cups (or a big bowlful) of cooled mashed potatoes (russet is best, but I’ve used Yukon Gold when that’s all I had)
- 3/4 cup plain flour (but whole wheat works if you want to be a bit smug about it)
- 1 medium egg (though, I’ve done it without – just add a splash of milk for moisture)
- 2 tablespoons melted butter (or just regular soft butter – my nan used whatever was handy, honestly)
- 1/2 teaspoon salt (add more or less, I won’t police you)
- 1/4 teaspoon black pepper
- A handful of chopped spring onions (totally optional, and sometimes I leave them out because – well – laziness)
- Some oil or extra butter for frying
Instructions
-
1Scoop out your mashed potatoes into a mixing bowl. If they’re lumpy, you might wanna mash again – lumps are fine, but big ones make the cakes fall apart.
-
2Add the flour, egg, melted butter, salt, and pepper. Chuck in the spring onions if you’re feeling fresh. Mix until you get a soft, almost doughy lump. Sticky hands are expected.
-
3Dust a clean countertop with flour (seriously, don’t skip this—I skipped once and regretted it), then plonk the dough on top. Gently pat it out with your hands till it’s about ½ inch thick. Or thicker if you like chunky cakes, your kitchen, your rules.
-
4Cut into rounds or triangles; I use an old glass as a cutter, but just use a knife if you like rough edges. Nobody cares.
-
5Heat a heavy pan over medium heat with a splash of oil or knob of butter. Or both (who’s judging?).
-
6Place the cakes gently in the pan (they fall apart if you chuck ‘em). Fry for 3–4 minutes per side, until golden and crispy. This is where I always sneak a taste—just for quality control, I swear.
-
7Flip gently—use two spatulas if you’re not feeling brave. Fry the other side until lovely and golden. If they look weird at this stage, just wait, they sort themselves out.
-
8When they’re brown, stack ‘em up on a plate lined with a tea towel. Or straight onto the table if your family is as impatient as mine.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
