Irish Potato Cakes
Warm, crisp-edged, and pillowy inside, these Irish potato cakes made from leftover mashed potatoes are the perfect comfort food.
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.
Notes
For best texture, use day-old mashed potatoes. Store in the fridge for up to 3 days or freeze for up to 3 months.