Irish Potatoes
Irish Potatoes are my go-to when I want crispy, golden potato cakes with fluffy centers that feel like pure comfort food. Think hash browns meets creamy mashed potatoes, all pan-fried in butter until the edges turn golden brown and crunchy. I love making them for St. Patrick's Day celebrations, weekend brunch, and anytime I need a hearty side that feeds a crowd. They're perfect for turning leftover mashed potatoes into something special, and they're budget-friendly too. They taste best fresh from the skillet, but you can keep them in the fridge for 3 days and reheat them in a pan to get the edges crispy again.
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
Here's what I've learned from making Irish Potatoes:
- 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
Calories: 340kcalCarbohydrates: 44gProtein: 7gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 80mgSodium: 339mgPotassium: 381mgFiber: 2gSugar: 1gVitamin A: 526IUVitamin C: 14mgCalcium: 146mgIron: 2mg
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