Irish Potato Cakes

Crisp, buttery potato cakes that are perfect for breakfast or as a side dish, made easily with leftover mashed potatoes.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 6 cakes

Course: Breakfast, Side Dish

Cuisine: Irish

Calories: 150

Ingredients Method Nutrition Notes

Ingredients

Main ingredients

2 cups cooked potatoes, mashed Use starchy potatoes like Russets for fluffier texture.
1 cup all-purpose flour Measure before adding mashed potatoes.
2 tablespoons butter, melted Use unsalted butter if preferred.
to taste Salt Adjust seasoning after shaping.
as needed Oil or additional butter for frying A neutral oil with a high smoke point works well.

Method

Preparation

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.

Cooking

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.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6g

Notes

Store leftovers in an airtight container for up to 3–4 days; freeze uncooked cakes for quick frying later. Use a dusting of flour on hands to shape patties cleanly.

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