Warm, crisp-edged, and pillowy inside — these Irish potato cakes are the kind of simple comfort that feels homemade even on a busy weeknight. They come together fast when you start with leftover mashed potatoes, and they reward you with golden, savory patties that pair with eggs, sour cream, or a green salad.
This recipe is forgiving and adaptable, perfect for clean-out-the-fridge moments. It’s also a great way to make mashed potatoes into a second, even better meal.
Try them plain or studded with cheese and scallions for a weekend brunch star. For more potato pancake ideas, I often reference similar favorites like potato and onion cheese pancakes when I want a sharper, cheesier bite.
Why You’ll Love This Irish Potato Cakes
– Fast to make from leftover mashed potatoes.
– Crispy exterior and tender, pillowy interior.
– Kid-friendly and easy to customize.
– Uses pantry staples you likely already have.
– Perfect as a side dish, snack, or light main.
– Low-effort, high-comfort — great for weeknights.
These Irish Potato Cakes deliver a satisfyingly crisp crust and a soft, mashed-potato center. The exterior browns to a nutty golden color while the inside stays smooth and tender, creating a textural contrast that feels indulgent without being heavy.
"Five stars — I used last night’s mashed potatoes and the family devoured them. Crispy, comforting, and so easy. We’ll be making these every week." — A happy reader
Key Ingredients for Irish Potato Cakes
Mashed potatoes are the foundation of these Irish Potato Cakes. Use well-seasoned, slightly dry mashed potatoes — leftover mashed potatoes that have been refrigerated overnight are ideal because they firm up and bind better. If your mash is watery, spread it thin on a plate to cool and let excess steam off; otherwise the cakes can be gluey.
All-purpose flour is the main binder in these Irish Potato Cakes. It absorbs moisture and gives structure so your patties hold their shape while frying. If you swap to a gluten-free flour, expect a slightly looser texture and adjust the amount to get the same dough consistency.
Baking powder is the leavening agent for these Irish Potato Cakes. It lightens the mixture so the interior remains pillowy rather than dense. If you omit it, the cakes will still work but will be noticeably heavier and a touch denser.
Butter (for frying) gives these Irish Potato Cakes their irresistible browning and buttery flavor. Real butter creates a rich, savory crust; if you substitute a neutral oil, the cakes will still brown but lack that toasty butter aroma. Use clarified butter or a blend of butter and oil if you want a higher smoke point.
Full Ingredient List for Irish Potato Cakes
– 2 cups mashed potatoes
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup chopped green onions (optional)
– 1/4 cup shredded cheese (optional)
– 1/4 cup butter (for frying)
Step-by-Step Instructions for Irish Potato Cakes
Step 1: Mix the base ingredients into a cohesive dough
In a large bowl, combine the mashed potatoes, flour, baking powder, salt, and black pepper. Stir gently but thoroughly until the mixture comes together into a cohesive, slightly sticky dough.
Pro Tip: The dough should hold together when pressed — it will look matte with no raw flour pockets.
Step 2: Fold in optional add-ins
If you’re using the green onions and shredded cheese, gently fold them into the potato mixture until evenly distributed. Don’t overwork the dough; a few swirls are enough to distribute ingredients without breaking down the potatoes.
Pro Tip: You should see flecks of green and melted cheese threads when mixed — it should smell mildly oniony and cheesy.
Step 3: Portion the dough
Divide the dough into eight equal portions. Use a scale if you want precision, or estimate by eye to form eight even pieces. Shape each portion into a patty about 1/2 inch thick, compressing gently so they hold their shape.
Pro Tip: Patties should feel slightly firm but not rock-hard; they will hold shape when lifted.
Step 4: Dust patties with flour
Lightly dust each patty with a bit of extra flour to prevent sticking and to promote a dry surface that browns well. Shake off excess flour before frying.
Pro Tip: The surface should look lightly powdered, not cakey — a thin dusting only.
Step 5: Heat the skillet and melt the butter
Heat a large skillet over medium heat and add the 1/4 cup butter. Allow the butter to melt and foam without burning; swirl the pan to coat the surface evenly.
Pro Tip: Butter should foam and then settle; a faint nutty aroma signals the right temperature.
Step 6: Fry the potato cakes until golden
Fry the potato cakes in batches, placing them carefully in the hot butter. Cook for about 4–5 minutes per side, flipping when the underside is a deep golden brown. Avoid crowding the pan to maintain even browning.
Pro Tip: The underside should be a clear deep-golden brown before you flip — not pale, not dark-burnt.
Step 7: Drain excess grease
When cooked, transfer the cakes to a plate lined with paper towels to drain any excess butter. Let them rest a minute so they set and the interiors remain tender.
Pro Tip: They should release a bit of steam and not be soggy; a brief rest firms them up.
Step 8: Serve warm with toppings if desired
Serve the Irish Potato Cakes warm. Top with sour cream, extra green onions, a sprinkle of cheese, or a fried egg for a heartier meal. They’re also excellent alongside smoked salmon or a crisp green salad.
Pro Tip: The cakes should be hot inside, slightly crisp outside, and give a soft, creamy bite.
Expert Tips for Irish Potato Cakes
– Use day-old mashed potatoes for best texture; they bind and fry more cleanly.
– If your mashed potatoes are very smooth and wet, add a tablespoon of flour at a time until workable.
– Keep the skillet at medium heat; too hot burns the exterior before the center warms.
– For even browning, give each patty space; crowding drops the pan temperature.
– Consider a nonstick skillet or well-seasoned cast iron for consistent searing.
– Use clarified butter or a butter-oil mix to raise the smoke point and keep flavor.
– If cakes are crumbly, add a small beaten egg to the dough to improve binding.
– Avoid overworking the dough — gentle shaping keeps the cakes tender.
Storage & Freezing for Irish Potato Cakes
Fridge storage for Irish Potato Cakes: cool completely, then place in an airtight container with layers separated by parchment paper. Store up to 3 days for best texture.
Freezer storage for Irish Potato Cakes: flash-freeze the patties on a tray until solid, then transfer to a freezer bag or rigid container. They keep up to 3 months when stored flat and sealed.
Thawing for Irish Potato Cakes: thaw overnight in the refrigerator for best texture, or reheat from frozen at a lower oven temperature. Avoid microwave thawing which can make them soggy.
Reheating for Irish Potato Cakes: re-crisp in a 375°F (190°C) oven for 8–12 minutes, or re-fry briefly in a hot skillet with a touch of butter until heated through. Use oven-safe containers or foil-wrapped plates for travel-friendly reheating.
Variations & Substitutions for Irish Potato Cakes
Cheesy Chive Irish Potato Cakes: Stir in 1/2 cup sharp cheddar and 2 tablespoons chopped chives before shaping. The result is a richer, tangier cake with melty pockets of cheese.
Bacon & Onion Irish Potato Cakes: Fold in 1/3 cup cooked, crumbled bacon and 1/4 cup sautéed onions. This yields a smoky, savory profile perfect for brunch.
Herbed Potato Cakes (gluten-free option): Replace all-purpose flour with 3–4 tablespoons of a gluten-free flour blend plus 1 teaspoon xanthan gum if needed. Texture will be slightly different but still tender and flavorful.
Spiced Potato Cakes: Add 1/2 teaspoon smoked paprika and a pinch of cayenne to the dough. Expect a warm, slightly smoky kick that pairs well with yogurt-based sauces.
Frequently Asked Questions About Irish Potato Cakes
Q: Can I make Irish Potato Cakes with fresh cooked potatoes instead of mashed leftovers?
A: Yes. For the best results, mash cooked potatoes and let them cool until dry-ish; spread on a plate to steam off excess moisture. Freshly mashed potatoes may be wetter, so add flour a tablespoon at a time until the mixture binds. Cooling slightly helps the patties hold together.
Q: How do I prevent my potato cakes from falling apart while frying?
A: Ensure the dough is cohesive and slightly firm — not wet. Chill the shaped patties 10–15 minutes before frying to help them set. Cook in properly preheated butter without flipping too often, and use a spatula to support them when turning.
Q: Can I bake Irish Potato Cakes instead of frying?
A: Yes. Arrange patties on a parchment-lined baking sheet and brush lightly with melted butter or oil. Bake at 400°F (200°C) for 12–16 minutes, flipping once until both sides are golden. Baking yields a less decadent but still crispy result.
Q: What toppings pair best with Irish Potato Cakes?
A: Classic toppings include sour cream, chopped chives, smoked salmon, or a fried egg. For a heartier plate, serve with grilled sausages or a simple cucumber salad. Acidic condiments like pickled onions or lemon yogurt cut the richness nicely.
Q: Can I make these ahead for a party?
A: Yes — fry the cakes until just golden, cool on racks, and refrigerate up to 24 hours. Reheat in a hot oven or skillet to crisp them up right before serving. For larger batches, freeze fully cooked cakes and reheat from frozen for convenience.
Final Thoughts on Irish Potato Cakes
If you love turning leftovers into something craveable, these Irish Potato Cakes are a small kitchen triumph — crisp, comforting, and endlessly adaptable. Please leave a star rating in the recipe card below and pin this to Pinterest for later.
For more classic takes and inspiration, check out Irish Potato Cakes | Karen’s Kitchen Stories, explore a variation at Potato Farls (Irish Potato Cakes) | Moorlands Eater, or read another home-cook perspective at Irish Potato Cakes – Tara’s Multicultural Table.
Additional internal resources referenced in this article: potato and onion cheese pancakes, 5-ingredient hamburger potato casserole, air-fryer baked potato, air-fryer garlic parmesan potatoes, and bacon potato frittata.
Irish Potato Cakes
Ingredients
Main Ingredients
- 2 cups mashed potatoes Use well-seasoned, slightly dry mashed potatoes.
- 1 cup all-purpose flour Can substitute with gluten-free flour with adjustments.
- 1 teaspoon baking powder Leavening agent for fluffiness.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped green onions Optional.
- 1/4 cup shredded cheese Optional.
- 1/4 cup butter For frying.
Instructions
Preparation
- In a large bowl, combine the mashed potatoes, flour, baking powder, salt, and black pepper. Stir gently until the mixture forms a cohesive dough.
- If using optional ingredients like green onions and cheese, fold them in gently.
- Divide the dough into eight equal portions and shape each into a patty about 1/2 inch thick.
- Lightly dust each patty with flour to prevent sticking.
Cooking
- Heat a large skillet over medium heat and add butter. Allow it to melt and foam.
- Carefully add patties to the pan and fry for about 4–5 minutes on each side until golden brown.
- Transfer cooked patties to a plate lined with paper towels to drain excess butter.
Serving
- Serve warm with optional toppings such as sour cream, extra green onions, cheese, or a fried egg.
