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Irish Potato Cakes

A recipe for Irish Potato Cakes! Leftover mashed potatoes are combined with flour and butter, then pan-fried until browned on each side.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 10 Potato Cakes
Course: Breakfast
Cuisine: Irish

Ingredients

  • 3 cups (650 grams) mashed potatoes starchy such as Russet
  • 1 large egg
  • 2 tablespoons (30 grams) unsalted butter melted, plus more for greasing the pan if desired
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper optional
  • 1/2 cup (65 grams) all-purpose flour

Instructions

    Cup of Yum
  1. In a large bowl, combine the mashed potatoes with the egg, butter, salt, and pepper.
  2. Slowly add just enough flour to create a dough the holds together and can be handled without falling apart.
  3. Place the dough on a floured surface and gently press down to form a sheet about 1/2 inch (1.25 centimeters) thick.
  4. Use a 2 1/2-3 inch (6-8 centimeter) circular cutter to cut out rounds of potato cakes.
  5. Gently press the remaining dough back together to get a few more potato cakes.
  6. Place a large skillet over medium heat. Grease with a little butter if desired.
  7. Once hot, add the formed potato cakes in batches, taking care not to overcrowd.
  8. Adjust the heat between medium and low as needed and cook until the bottoms are golden brown.
  9. Flip and cook other side until golden and the potato cakes are heated through. Repeat with remaining potato cakes.
  10. Serve the potato cakes immediately.