Irish Potato Cakes Scallions

My grandmother never measured anything when she made these, and I spent years trying to decode her pinch of this and handful of that into something reproducible. The smell of scallions hitting warm potatoes still pulls me back to her tiny kitchen where these emerged golden and steaming from a well seasoned pan. Some mornings she would make them for breakfast before school, and the whole house would smell like comfort and possibility. I have since learned that the secret is really just patience and not rushing the potatoes.

One particularly rainy Sunday, I made a double batch to share with neighbors who had just welcomed a new baby. We stood around the stove eating them warm from the pan, talking about everything and nothing, and I realized that food this simple has a way of bringing people together. The baby slept through the whole thing, but I like to think he absorbed the warmth anyway.

Ingredients

• Floury potatoes: These matter more than you might think because they absorb less moisture and create a fluffier interior that contrasts beautifully with the crispy outside
• Unsalted butter: I keep mine cold until the moment it hits the warm potatoes so it melts slowly and distributes evenly without making the mixture greasy
• Whole milk: Room temperature milk incorporates more smoothly into the potatoes, though I have definitely used cold milk in a pinch and lived to tell the tale
• Scallions: The green parts provide that signature mild onion flavor while the white bits add a bit more punch
• Plain flour: This binds everything together without making the cakes heavy or breadlike
• Fine sea salt: Coarse salt can leave salty pockets in your finished cakes, so I always use fine for even distribution
• Freshly ground black pepper: Freshly cracked makes a noticeable difference here
• Vegetable oil or butter: Oil gives you a crisper finish while butter adds unmatched flavor

Instructions

Start with perfectly tender potatoes:

Place your peeled and diced potatoes in cold salted water, bring to a gentle boil, and simmer until they surrender completely to a fork poke.

Create the smoothest potato base:

Mash those warm potatoes until no lumps remain, then work in the butter and milk until everything becomes creamy and uniform.

Add life and structure:

Fold in the scallions, flour, salt, and pepper until you have a soft dough that holds together but still feels slightly sticky to the touch.

Shape with confidence:

Turn your dough onto a floured surface, give it a gentle knead, and pat or roll it to about an inch thick before cutting into eight equal portions.

Give them a light coating:

Dust each cake with a little extra flour to help develop that golden crust we are all after.

Fry until golden perfection:

Cook them in batches over medium heat for about four minutes per side, watching carefully as they transform from pale to golden brown.

Serve them while they sing:

These are best enjoyed warm, perhaps with an extra pat of melting butter or a sprinkle of fresh scallions if you are feeling fancy.

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My partner claims these taste better when someone else makes them for you, a theory I developed after surprising them with a batch on a difficult Tuesday evening. Sometimes food is just food, but other times it is a way of saying I see you and I care without actually speaking the words.

Make Ahead Magic

I often make the dough the night before and keep it covered in the refrigerator, which actually makes it easier to handle and shape. The cold dough holds its form better and develops a slightly more complex flavor as the scallions have time to mingle with the potatoes. Just let it sit at room temperature for about fifteen minutes before frying.

Freezing For Later

These potato cakes freeze beautifully and have rescued many desperate weeknight breakfasts. Layer them between parchment paper in a freezer safe container and they will keep for up to three months. Reheat them in a hot skillet rather than the microwave to restore that essential crisp exterior.

Serving Ideas Beyond Breakfast

While I originally thought of these as breakfast food, they have become so much more in my kitchen. They make an excellent base for a poached egg and hollandaise, or alongside a simple green salad for a light lunch. I have even served them as a side with roasted chicken and found they hold their own against heartier mains.

• Top with smoked salmon and a dollop of crème fraîche for an elegant starter
• Crumble any leftovers into soup for extra body and flavor
• Try serving with a fried egg on top for a casual dinner

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There is something profoundly satisfying about transforming humble ingredients into something that feels like a small celebration on a plate. I hope these find their way into your kitchen and perhaps even into your own collection of recipes worth sharing.

Recipe FAQs

→ What type of potatoes work best?

Floury or starchy potatoes such as Russets are ideal as they produce a soft, fluffy texture perfect for frying.

→ How can I achieve a crisp exterior?

Frying the cakes in hot oil or butter over medium heat until golden ensures a crisp crust while keeping the inside tender.

→ Can I prepare the cakes ahead of time?

Yes, form the cakes and store them in the refrigerator before frying. They also freeze well; reheat in a skillet for best texture.

→ What variations enhance the flavor?

Adding grated mature cheddar enriches the taste, or serving with smoked salmon and crème fraîche adds a brunch twist.

→ Are there vegan alternatives for dairy ingredients?

Plant-based butter and milk substitutes can be used to keep the texture and flavor while making the dish vegan-friendly.