Spread the love

Crisp, buttery potato cakes for any morning

These Irish Potato Cakes are golden on the outside, pillowy inside and scented with a whisper of butter — perfect for a simple breakfast or a quick side. A small practical tip: use warm mashed potatoes (not piping-hot) so the flour incorporates easily without becoming gummy. For a comforting meal idea that pairs well with these cakes, try this hearty Irish bacon, cabbage and potato soup which echoes the same homey flavors.

Why these potato cakes fit into busy weeks

They come together from pantry basics, fry quickly in a skillet, and travel well for lunches or picnics — simple ingredients, big payoff. Because the recipe is forgiving, you can shape the cakes to any size and still get a crisp edge and tender center. If you like rich, cheesy sides, see how similar pantry staples become a casserole in this cheesy ground beef potato casserole (version 2) for inspiration.

Small things we adore about this recipe

Quick highlights

Crispy exterior with a soft interior
Ready in about 15–20 minutes hands-on time
Great for using leftover mashed potatoes
Easily scaled up or down for servings

Quick flow: from bowl to skillet

Mix the mashed potatoes with flour, melted butter and salt to form a soft dough, shape into patties, then fry until golden on both sides. Rest briefly and serve warm for breakfast or as a side. For other comforting potato-forward weeknight ideas, you might compare textures with this classic cheesy ground beef potato casserole.

Prep smarter: time-saving strategies

Plan your prep so you can fry straight from room-temperature dough: bake or boil potatoes ahead, mash and cool, then refrigerate for up to a day. Measure the flour into the bowl before adding mashed potatoes to avoid overworking. If you want to crisp more cakes at once, keep finished cakes on a baking sheet in a 200°F oven until serving.

Ingredients you’ll need

2 cups cooked potatoes, mashed, 1 cup all-purpose flour, 2 tablespoons butter, melted, Salt to taste, Oil or additional butter for frying

Notes on swapping and ingredient quality

Choose starchy potatoes (like Russets) for a fluffier crumb; waxy potatoes yield a denser cake but still tasty. Use unsalted butter if you prefer to control salt; adjust seasoning after shaping. For frying, a neutral oil with a high smoke point or extra butter for richer flavor both work well.

Step-by-step frying method

In a bowl, mix the mashed potatoes, flour, melted butter, and salt until a dough forms.
Divide the dough into portions and shape each into a flat round cake.
Heat oil or butter in a skillet over medium heat.
Fry the potato cakes for about 3–4 minutes per side or until golden brown and crispy.
Serve warm as a breakfast or side dish.

Timing and what to look for while cooking

Aim for medium heat so each side becomes deep golden without burning; the cakes should feel set and resist when flipped, with a crispy edge and a slightly tender center. For a related skillet technique with bold flavors, check this cheesy ranch potatoes with smoked sausage.

How to plate and what to serve them with

These potato cakes shine with eggs, smoked fish, or a dollop of sour cream and chives — they also make a hearty side for roast meats. For a full bowl-to-table meal idea centered on potatoes, pairing them with a warm stew or soup works beautifully.

Serving ideas

Top with a fried or poached egg and hot sauce
Serve alongside smoked salmon and creme fraiche
Stack with melted cheese between two cakes for a sandwich
Add to a breakfast platter with bacon, tomatoes, and greens

Keeping leftovers safe and tasty

Cool completely, then refrigerate in an airtight container for up to 3–4 days; freeze on a sheet tray, then transfer to a bag for up to 2 months. Reheat in a skillet or oven to regain crispness — microwaving will soften the crust.

Storage reminders

Label frozen batches with date before storing
Reheat from frozen in a 350°F oven for about 10–15 minutes
Store separately from wet toppings to avoid sogginess

Tools, technique and shortcuts that help

A nonstick or heavy cast-iron skillet gives most consistent browning; a cookie scoop ensures uniform cakes; a thin metal spatula makes flipping cleaner. If you’re short on time, form the cakes ahead and freeze uncooked for quick frying later.

Extra tips for smoother cooking

Use a light dusting of flour on your hands to shape patties cleanly
Press cakes slightly thinner for faster, crisper results
Keep the skillet at medium heat — adjust after the first cake as pans vary

Simple swaps and flavor twists

Add minced scallions, grated onion, or crumbled bacon to the dough; swap half the flour for cornmeal for a gritty, crunchy texture. For a gluten-free option, try a blend of rice flour and a bit of potato starch (results vary).

Easy substitutions

Replace butter with olive oil for dairy-free use
Add 1–2 tablespoons grated cheese per cup of mashed potato for richness
Fold in chopped herbs (parsley, dill, chives) for freshness

Nutrition snapshot per serving

Estimated per cake (assuming 6 cakes from recipe): Calories ~150 kcal, Protein ~3 g, Fat ~6 g, Carbohydrates ~22 g, Serving size: 1 potato cake.

Notes on adjusting nutrition

To cut calories and fat, pan-fry with a light spray of oil instead of a tablespoon of butter; to increase protein, top with Greek yogurt or a lean fried egg.

Common questions answered

Q: Can I use leftover mashed potatoes?
A: Yes — leftover mashed potatoes are ideal; make sure they’re not overly wet. If too loose, stir in a little extra flour a tablespoon at a time.

Q: Do I need a binder like egg?
A: No — the mashed potato and flour are sufficient, but an egg can help if your potatoes are unusually wet or you want extra stability.

Q: How do I prevent sticking or burning?
A: Preheat the skillet, use enough fat to coat the surface, and maintain medium heat so the exterior crisps without charring.

Q: Can I bake these instead of frying?
A: You can — brush with oil and bake at 425°F for 12–15 minutes, flipping once, but frying yields the crispiest crust.

Give this simple recipe a try

These Irish Potato Cakes are forgiving, quick, and endlessly adaptable — once you master the basic dough and skillet timing, they’ll become a weeknight staple. Enjoy shaping, frying, and sharing them with family and friends.