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