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
Scale
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.
