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Irish Potatoes are perfect when I want something crispy on the outside and fluffy on the inside, with minimal effort. The combo of mashed and grated potatoes creates incredibly soft, creamy centers with golden, textured edges that get beautifully crisp in butter. One bite and you’ll wonder why you don’t make these more often.
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I make them for St. Patrick’s Day celebrations, cozy weekend brunches, and as a hearty side dish for family dinners. They’re perfect for using up leftover mashed potatoes, incredibly budget-friendly, and a total crowd-pleaser that kids love. They’re best fresh from the skillet, but leftovers keep in the fridge for 3 days and reheat well in a skillet.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Irish Potatoes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making Irish Potatoes is a great recipe that fries up golden and crispy in just a few minutes per side.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper until everything’s evenly combined. A large glass mixing bowl gives you plenty of room to combine ingredients without making a mess.
The baking powder helps the potato cakes puff slightly as they cook, giving them a lighter texture.
Combine the Potato Mixture
In a separate bowl, mix the mashed potatoes, grated potatoes, beaten egg, and heavy cream until everything’s well blended. The mashed potatoes create the fluffy base while the grated potatoes add texture and help everything hold together.
You can also use Yukon gold potatoes or red potatoes instead of russet for a creamier texture, or add chopped green onions, green cabbage, or kale for extra flavor and texture.
Form the Batter
Add the dry ingredients to the potato mixture and stir just until combined. You want a thick, yet spreadable batter.
If it seems too thick to scoop and spread, add another tablespoon or two of cream or milk. You can substitute half-and-half or whole milk if you don’t have heavy cream. Don’t overmix or the potato cakes will get tough.
Heat the Skillet
Melt the butter in a large nonstick skillet over medium-high heat. You can also use a cast-iron pot or a regular frying pan if that’s what you have. You want enough butter to generously coat the bottom of the pan so the potato cakes get really golden and crispy.
Cook the Potato Cakes
Scoop portions of the batter into the hot skillet and gently spread them into patties about one-third inch thick. You can also shape them into different potato shapes if you prefer. I use a wide silicone spatula to flip them carefully so they don’t break apart.
Don’t make them too thick or the centers won’t cook through before the outsides burn. Cook for 2 to 3 minutes per side until they’re golden brown and cooked through. Add more butter between batches as needed.
Serve Hot
Transfer the Irish Potatoes to this serving platter and serve them hot, topped with sour cream or melted butter. They’re a perfect side dish for breakfast or brunch and taste best right out of the skillet, with the edges still crispy. Enjoy!
If you’re taking them to a potluck or brunch, a thermal food jar keeps them warm during transport so they arrive hot and ready to eat.
Irish Potatoes
Ingredients
- 1 cup all-purpose flour
- Salt and black pepper to taste
- 2 teaspoons baking powder
- 1 cup grated Russet potatoes peeled, washed, and excess moisture removed
- 1 cup mashed potatoes
- 1 large egg lightly beaten
- 2 tablespoons heavy cream
- ¼ cup butter plus more as needed for frying
Instructions
- In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.1 cup all-purpose flour, Salt and black pepper, 2 teaspoons baking powder
- In a separate bowl, combine the mashed potatoes, grated potatoes, beaten egg, and heavy cream. Mix until well blended.1 cup grated Russet potatoes, 1 cup mashed potatoes, 1 large egg, 2 tablespoons heavy cream
- Add the dry ingredients to the potato mixture and stir just until combined. The batter should be thick but spreadable. Add more cream if needed.
- Melt the butter in a large skillet over medium-high heat.¼ cup butter
- Scoop portions of the batter into the hot skillet and gently spread into patties about one-third inch thick.
- Cook for 2 to 3 minutes per side, until golden brown and cooked through. Add more butter as needed.
- Serve hot with sour cream or melted butter.
Video
Notes
- Remove excess moisture: After grating the raw potatoes, squeeze them in a clean kitchen towel to remove as much moisture as possible. Too much water will make the batter thin and the potato cakes soggy instead of crispy.
- Use leftover mashed potatoes: This recipe is perfect for using up any leftovers from dinner. Just make sure they’re plain or lightly seasoned, not loaded with tons of garlic or cheese.
- Keep the heat at medium-high: If the heat’s too low, the potato cakes will absorb too much butter and get greasy instead of crispy. If it’s too high, they’ll burn on the outside before cooking through.
- Don’t crowd the pan: Leave space between each potato cake so you can flip them easily, and they cook evenly. Work in batches if needed.
- Adjust thickness carefully: Keep the patties about one-third inch thick. Thicker ones won’t cook through before the outsides burn, and thinner ones fall apart too easily.
- Flash-freeze for longer storage: Freeze cooked and cooled potato cakes on a baking sheet for 1 hour, then transfer them to containers so they don’t stick together. Then you can grab just a few at a time for quick reheating.
Nutrition
How to Store Leftovers
Irish Potatoes are best when fresh and hot from the skillet, with the edges still crispy. If you have leftovers, let them cool completely and store them in an airtight container in the fridge for up to 3 days.
To reheat, warm them in a skillet over medium heat in a little butter for about 2 minutes per side, until they’re hot and crispy again. The microwave will make them soggy, so stick with the stovetop.
You can freeze them in a freezer-safe glass container separated by parchment paper for up to 2 months, then thaw overnight in the fridge before reheating in a skillet.
What to Serve With Irish Potatoes
Serve these for breakfast or brunch alongside scrambled eggs, crispy bacon, and fresh fruit. They also work as a hearty side dish for dinner with roasted chicken, pork chops, or Irish stew, topped with sour cream, chives, and a little extra butter for richness.
For a full Irish breakfast spread, add bangers, fried eggs, grilled tomatoes, and toast. They’re also perfect alongside corned beef and cabbage for St. Patrick’s Day dinner or as a savory side for any comfort-food meal.
If you’re looking for sweet treats instead, there’s also a candy version of Irish Potatoes made with coconut, cream cheese, and powdered sugar rolled into small balls and dusted with cinnamon.
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