These homemade Irish potato cakes are the real deal. Golden and crispy on the outside, soft and buttery on the inside—they’re everything you want in a comfort food snack or side dish.
I grew up eating these on cold mornings, usually with a little butter melting on top. They’re crazy easy to make with leftover mashed potatoes, and they taste even better the next day.
Why I Love This Recipe
There’s just something nostalgic about potato cakes. They remind me of simple meals made with love—and leftovers! I always end up making extra mashed potatoes just so I can turn them into these the next day. Here’s why they’re a keeper:
- You only need a few ingredients
- They’re budget-friendly
- Crispy edges with a fluffy center? Yes, please
- They go with everything—breakfast, lunch, or dinner
- Perfect way to use up mashed potatoes
What You’ll Need
- 2 cups cold mashed potatoes
- 1 cup all-purpose flour
- 1/4 cup finely diced onion
- 2 tbsp melted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh chives (optional, for garnish)
- 1–2 tbsp vegetable oil, for frying
Pro Tips
- Use cold mashed potatoes—warm ones will make the dough sticky
- Don’t overwork the dough, or your cakes will be tough
- Cast iron gives the best crust, but any heavy pan works
- Lightly flour your hands before shaping the cakes
- Use a spatula to flip gently—they’re soft before crisping
Tools You’ll Need
- Large mixing bowl
- Spatula or wooden spoon
- Cast iron or non-stick skillet
- Measuring cups and spoons
- Knife and cutting board
- Flat spatula for flipping
Substitutions and Variations
- Swap onion for green onions or red onion for a milder bite
- Add shredded cheddar cheese for extra flavor
- Use whole wheat flour for a nuttier texture
- Add herbs like parsley or thyme into the dough
- Try garlic mashed potatoes for a flavor twist
Make-Ahead Tips
You can mix and shape the potato cakes a day ahead. Just store them between layers of parchment in an airtight container in the fridge. Cook them straight from the fridge—no need to bring to room temp.
Recipe + Instructions
Makes: 6–8 potato cakes
Time: 25 minutes
Step 1: Mix the Dough
In a large mixing bowl, add 2 cups cold mashed potatoes, 1/4 cup finely diced onion, 2 tbsp melted butter, 1/2 tsp salt, and 1/4 tsp black pepper. Stir with a spatula until well combined.
Step 2: Add the Flour
Sprinkle 1 cup all-purpose flour over the mixture and stir until a soft, not-too-sticky dough forms. You may not need all the flour—start with 3/4 cup and add more as needed.
Step 3: Shape the Cakes
Flour your hands lightly. Scoop about 1/4 cup of dough and pat it into a 1/2-inch thick round patty. Repeat with the rest.
Step 4: Cook the Cakes
Heat 1 tbsp vegetable oil in a cast iron skillet over medium heat. Cook the potato cakes 3–4 minutes on each side until golden brown and crispy. Don’t crowd the pan—do it in batches if needed.
Step 5: Garnish and Serve
Transfer cooked potato cakes to a plate. Top with chopped fresh chives and serve with butter, sour cream, or a fried egg on the side.
Leftovers and Storage
Let them cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a skillet to get the crispiness back—avoid microwaving if you want them to stay crispy.
Why This Recipe Works (Quick Science)
Cold mashed potatoes hold their shape better because the starch has settled. Mixing in flour gives structure, while butter and onions add fat and flavor. Pan-frying creates a Maillard reaction—that’s what makes the crispy, golden crust!
Common Mistakes
- Using warm mashed potatoes—makes the dough too sticky
- Overmixing after adding flour—leads to dense cakes
- Not enough oil in the pan—can stick or cook unevenly
- Turning them too soon—let that crust form before flipping
What to Serve With
- Fried eggs and bacon for a breakfast plate
- A side of sour cream or apple sauce
- With soup or stew for a cozy meal
- Topped with smoked salmon and sour cream for a twist
FAQ
Can I use instant mashed potatoes?
Yes, as long as they’re fully cooled. The texture might be slightly smoother.
Can I freeze these?
Yes! Freeze uncooked patties on a tray, then transfer to a bag. Cook from frozen, adding 1–2 extra minutes per side.
What kind of potato works best?
Russets or Yukon Golds are perfect. You want a fluffy mash with low moisture.
Final Thoughts
These Irish potato cakes are pure comfort. They’re easy, cozy, and super satisfying. Whether you’re using up leftovers or just craving something savory and crispy, this recipe is a go-to. Give it a try, and let me know how it goes in the comments—can’t wait to hear what you think!