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If you’re someone who loves comfort food that feels like a warm hug on a plate, then you absolutely have to try this Crispy Irish Cheddar Potato Cakes with Green Onion and Parsley Recipe. Imagine golden, crunchy-on-the-outside, tender-on-the-inside patties loaded with sharp Irish cheddar, fragrant green onions, and fresh parsley – it’s a symphony of flavors and textures that just sings “cozy.” These potato cakes are not only a brilliant way to use up leftover mashed potatoes, but they bring a touch of Irish charm and a burst of freshness that makes every bite a little celebration.
Ingredients You’ll Need
This recipe shines because it relies on a handful of simple, high-quality ingredients that each play an essential role in delivering flavor, texture, and color. From creamy potatoes to the sharpness of Irish cheddar, every component is thoughtfully chosen to create that perfect potato cake.
- 2 cups cold mashed potatoes: Cold mashed potatoes help the cakes hold their shape firmly and provide a creamy base that’s simply irresistible.
- 1 cup grated Irish cheddar: Sharp and slightly crystalline, Irish cheddar adds melt-in-your-mouth depth and distinct tanginess.
- 1 large egg, lightly beaten: This acts as the perfect binder, keeping everything together without weighing down the texture.
- ¼ cup all-purpose flour (plus extra for dusting): Flour soaks up moisture and gives the cakes enough structure to crisp beautifully.
- 2 green onions, finely chopped: Fresh and mild, they add color and a subtle onion zing.
- 2 tablespoons fresh parsley, chopped: Brightens the richness with herbaceous freshness that wakes up your palate.
- Salt and pepper to taste: Essential seasonings that elevate every ingredient in the mix.
- Butter or oil, for frying: Use butter for flavor and color, oil for higher heat and extra crispness, or both for a perfect blend.
- Optional for serving: sour cream, applesauce, or spicy aioli: These add a creamy or sweet-savory finishing touch that pairs beautifully with the cakes.
How to Make Crispy Irish Cheddar Potato Cakes with Green Onion and Parsley Recipe
Step 1: The Big Mix
Start by combining those cold mashed potatoes, grated Irish cheddar, beaten egg, flour, chopped green onions, parsley, salt, and pepper in a large bowl. Dive in with a spoon or your hands to mix everything until evenly scattered but not overworked—this keeps your cakes tender yet cohesive. If the mixture feels too sticky to form patties, just sprinkle in a bit more flour; if it’s dry, a splash of milk or another egg yolk will bring it back to life.
Step 2: Patty Formation
Next, scoop out about a heaping ¼ cup of the mixture and gently roll it between your palms into a ball, then flatten it into a thick patty just under an inch. Work on a floured surface or plate and dust the tops lightly with flour—this little sprinkle creates an extra-crispy crust once they hit the pan. You should have around 8 nice-sized cakes ready to go.
Step 3: The Golden Fry
Heat your skillet over medium heat and add butter, oil, or a mix of both. Once it’s shimmering or the butter foam settles, carefully place your patties in the pan, making sure not to crowd them—space is key for even crisping. Let them fry undisturbed for 3 to 4 minutes, patiently waiting for that glorious golden crust to form on the bottom. Resist the urge to flip too soon!
Step 4: The Flip and Finish
With a thin spatula, carefully turn each cake over once it releases easily from the pan. Allow the other side to cook another 3 to 4 minutes until golden and crisp. Transfer the cooked cakes to a plate lined with paper towels to absorb any excess oil. A cheeky pinch of flaky salt right after frying will boost the flavor and give you that beautiful layered taste experience.
Step 5: Keep ‘Em Warm
If you’re tackling this recipe for a crowd or cooking in batches, keep the finished cakes warm on a baking sheet in a low oven at 250°F (120°C). This ensures everyone can enjoy crispy and hot potato cakes all at once without losing that perfect crunch.
How to Serve Crispy Irish Cheddar Potato Cakes with Green Onion and Parsley Recipe
Garnishes
A dollop of sour cream or a spoonful of sweet applesauce on top adds that extra creamy contrast you didn’t know you needed. For a little heat, a drizzle of spicy aioli wakes up the flavors and makes the dish feel a bit more special. Fresh parsley sprinkled on top also adds brightness and a fresh color pop.
Side Dishes
These potato cakes pair beautifully with a crisp green salad or roasted vegetables for a balanced meal. For an indulgent twist, serve alongside crispy bacon, sautéed mushrooms, or even scrambled eggs to make a hearty brunch plate.
Creative Ways to Present
Try stacking two or three potato cakes with layers of smoked salmon and a smear of crème fraîche for a fancy appetizer. Or transform them into sliders using mini buns and your favorite toppings for a playful finger food at your next gathering. The versatility is endless and always impressive.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover potato cakes in an airtight container in the refrigerator for up to three days. They keep their flavor wonderfully and just need a little reheating to bring back that crispness.
Freezing
You can freeze uncooked potato cakes by placing them on a lined tray and freezing until solid, then transferring them to a freezer bag. They’ll keep their shape and flavor for up to two months. When ready to eat, cook them straight from frozen, just add a couple extra minutes per side.
Reheating
For the best texture, reheat leftover potato cakes in a skillet over medium heat with a little butter or oil. This restores their irresistible golden crust much better than a microwave, which tends to make them soggy.
FAQs
Can I use regular cheddar instead of Irish cheddar?
Absolutely! While Irish cheddar brings a distinctive sharpness and creaminess, a good quality sharp cheddar will still give delicious results if that’s what you have on hand.
What’s the best potato to mash for these cakes?
Starchy potatoes like Russets or Yukon Golds work best for a fluffy, smooth mash that crisps nicely on the outside.
Can I make these gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free blend in a 1:1 ratio to maintain the texture without losing any of the crunch.
How do I prevent the cakes from falling apart while frying?
Using cold mashed potatoes and a lightly beaten egg helps bind the ingredients. Also, avoid flipping too early; the first side needs to develop a sturdy golden crust so the cakes hold together when turned.
Can I add other herbs or spices?
Definitely! Feel free to add a pinch of smoked paprika, some chives, or a little grated garlic if you want to tweak the flavor profile to your liking.
Final Thoughts
There’s something truly magical about this Crispy Irish Cheddar Potato Cakes with Green Onion and Parsley Recipe—whether it’s the perfect crunch, the melty sharp cheddar, or the fresh herbal notes. It’s a dish that’s comforting and celebratory all at once. I hope you give it a try soon and see just how easy it is to impress yourself and your loved ones with these golden, flavorful little cakes. Trust me, once you make them, they’ll become one of your go-to favorites for cozy breakfasts, snacks, or even dinner sides!
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Crispy Irish Cheddar Potato Cakes with Green Onion and Parsley Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 potato cakes
- Category: Snack
- Method: Frying
- Cuisine: Irish
Description
These crispy and flavorful Irish potato cakes combine cold mashed potatoes, sharp Irish cheddar, and fresh herbs, pan-fried to golden perfection. This simple yet satisfying recipe creates crispy edges with a soft, cheesy center, perfect as a comforting snack, side dish, or light meal with classic accompaniments like sour cream or applesauce.
Ingredients
Main Ingredients
- 2 cups cold mashed potatoes
- 1 cup grated Irish cheddar (such as Kerrygold Dubliner or aged white cheddar)
- 1 large egg, lightly beaten
- ¼ cup all-purpose flour (plus extra for dusting; or 1:1 gluten-free flour blend for GF option)
- 2 green onions, finely chopped (white and light green parts)
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley)
- Salt and pepper to taste
For Frying
- Butter and/or neutral oil (such as avocado or light olive oil), about 1 tablespoon each
Optional Serving Suggestions
- Sour cream
- Applesauce
- Spicy aioli
Instructions
- The Big Mix: In a large mixing bowl, combine the cold mashed potatoes, grated Irish cheddar, beaten egg, flour, green onions, parsley, salt, and pepper. Mix thoroughly with a spoon or clean hands until evenly distributed but not overworked. If the mixture feels too wet, add an additional tablespoon of flour; if too dry, add a splash of milk or an extra beaten egg yolk.
- Patty Formation: Using about ¼ cup scoop, form the mixture into balls and place on a lightly floured surface. Gently press each ball into a patty approximately ¾-inch thick. Lightly dust the tops of the patties with flour to help create a crispy crust during frying. You should make around 8 patties.
- The Golden Fry: Heat a large skillet (preferably cast iron) over medium heat. Add butter and/or oil to coat the bottom generously. When the fat shimmers or foam on the butter subsides, carefully add the patties without crowding the pan. Cook undisturbed for 3-4 minutes until the underside is deep golden brown, developing a crispy crust.
- The Flip & Finish: Gently slide a spatula under each cake and flip to cook the other side for another 3-4 minutes until equally golden and crisp. Remove and place on a paper towel-lined plate to drain excess grease. Immediately sprinkle with flaky salt to enhance flavor.
- Keep ‘Em Warm: If frying in batches, keep cooked cakes warm on a baking sheet in a 250°F (120°C) oven until ready to serve to maintain their crispness and heat.
Notes
- Using cold mashed potatoes is essential to help the cakes hold their shape and get crispy edges.
- Grate your own Irish cheddar from a block for better melting and flavor instead of using pre-shredded cheese.
- For gluten-free versions, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Mix butter and oil for frying to combine great flavor and higher smoke point for crispiness.
- Serve with sour cream, applesauce, or spicy aioli for classic and complementary flavors.
