Happy St. Patrick’s Day! Today I am sharing a recipe for Irish Potato Cakes with you, the perfect accompaniment to a hearty breakfast. The name varies a bit based on the area. They are also known as Fadge in Northern Ireland, Potato Scones in the Isle of Man, and Tattie Scones in Scotland.
This is a great way to use up extra mashed potatoes leftover from the night before, as long as they don’t contain a lot of milk and butter to make them too watery. Try to use mashed potatoes made from starchy potatoes (Russet). I don’t make mashed potatoes often, so I just boiled a few the morning I made these.
This recipe definitely has room for a few variations. Toss in any favorite herbs you have lying around, especially chives. Green onions or grated cheese would also work well.
I heated the cast iron skillet over medium heat, but decreased it to medium low once I added the potato cakes. You don’t want the edges browning too quickly before the middle gets a chance to cook.
If you are feeding a crowd, the recipe can easily be doubled to make 16-20 potato cakes. Plus, you will get to use the whole egg.