Irish potato cakes hit that special spot right between “cozy breakfast” and “I have random leftovers to use up.” If your mashed potatoes are taking up precious fridge space, or you just want something that tastes like grandma cooked it, these’ll become your new go-to. Quick truth: I only learned these existed after someone brought them to brunch and—wow—I’ve craved them since. They’re a snap to whip together, taste like a five-star restaurant (no exaggeration), and honestly, they work with just about anything. If you’re curious about other creative potato ideas, check out this baked sweet potato guide for more inspiration. 
Gather your ingredients for Irish potato cakes
Alright, here’s the charming part. You barely need anything fancy (thank goodness, right?). Grab:
- Leftover mashed potatoes (about 2 cups, doesn’t have to be perfect)
- 1 cup of regular flour (add a bit extra if dough gets sticky)
- 1 egg (for that lovely binding magic)
- Salt and pepper to taste (honestly, don’t be shy)
- Butter for frying (Irish butter if you’ve got it. Not a dealbreaker though.)
- Optional: green onions, fresh herbs, even a teeny bit of shredded cheese if you’re feeling wild
I usually eyeball the salt like my great-aunt used to—by accident almost, but it always tastes right. You don’t need top-shelf potatoes or eggs either. The farmhouse taste comes from simplicity, not price tags.
“These potato cakes remind me of my childhood, and my kids beg for them now. Absolutely a staple in our house!”
— Sam (longtime reader & stubborn potato fan)
Make the potato cake dough
Now, don’t overthink this. Seriously. Toss your mashed potatoes into a big bowl. Add the flour, then crack in your egg. Sprinkle your salt and pepper, give everything a gentle stir, and don’t worry if it looks a bit shaggy at first. That’s real life.
Start squishing it together with your hands (weird but satisfying). The dough should come together, not too wet, not too dry—like fresh playdough, but tastier. If it’s sticky, throw in another 1–2 spoonfuls of flour. Add green onions, herbs, or cheese here if you feel like it.
Here’s a tip from the trenches: cold potatoes work best. Warm ones get sticky fast and make a mess (ask me how I know). If you’re struggling, pop the dough in the fridge for 10 minutes. Easy fix.
Heat the butter and form the patties
Grab your favorite skillet—cast iron if you have one. Heat a hunk of butter until it smells amazing and looks bubbly.
While that’s happening, scoop spoonfuls of dough and pat them into rough discs. Personally, I go for palm-sized, about half an inch thick. I’m not measuring with a ruler, just guessing. Rustic edges? Even better. Perfection is overrated anyway.
Once the butter’s ready, carefully lay each patty in the pan. Give them room! Crowded cakes won’t get crispy. Cook in batches if you have to. I’ve made that mistake too many times—ends up with soft sides.
Fry the potato cakes to golden perfection
Here’s where the magic happens. Let your cakes sizzle for about 3–4 minutes per side. Look for a deep, golden brown. Don’t fidget or flip too early, or the crust won’t set. (I get impatient, but it’s worth the wait.)
They’ll smell dreamy and sizzle like Sunday morning. You can press them down a tiny bit for extra crispiness if you’d like. Too much and they get gummy, though.
Once done, set them on a paper towel for a sec. You can keep them warm in the oven if you’re juggling more batches or hungry people.
What dishes pair well with Irish potato cakes
Okay, so you’ve got your Irish potato cakes, but what the heck do you serve them with? Endless possibilities, honestly! Some of my favorites:
- Poached eggs or runny fried eggs for breakfast bliss.
- Crispy bacon or leftover ham.
- Smoked salmon if you want fancy brunch vibes.
- A dollop of sour cream or applesauce (trust me, it’s classic and delicious).
And yes, these are totally at home next to a stew or even as a carby side on a weeknight. For a fun comfort meal, try these cheesy scalloped potatoes—they play nicely together.
Common Questions
Can I use instant potatoes?
Yep! It’s not traditional, but it does the job.
Do these freeze well?
Absolutely. Just cool, wrap them up tight, and reheat in a hot skillet. Still so good.
Is it okay to add other veggies?
Go wild! Mix in steamed peas, a handful of cooked spinach, whatever’s lonely in your fridge.
Why are mine falling apart?
Either your potatoes were too wet, or not enough flour. Next time, make sure the mash is cool and add flour a spoonful at a time.
What’s the best oil for frying?
Butter is ideal for taste, but a bit of canola or olive oil works too. Sometimes I mix both for crispy edges.
One Last Nudge: Give Irish Potato Cakes a Try
If you’re craving honest comfort food, you really have to make Irish potato cakes at least once. They’re easy, crowd-pleasing, and totally customizable. If you want a little more backstory or even a variation, check out these Irish Potato Cakes from Karen’s Kitchen Stories, or for more traditional info see Potato Farls (Irish Potato Cakes) by Moorlands Eater. (Your tastebuds will thank you.) Seriously, just clear out those leftovers, grab your batter bowl, and get ready to fry—your kitchen’s about to smell incredible. 
Irish Potato Cakes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Easy and cozy Irish potato cakes made from leftover mashed potatoes, perfect for breakfast or as a side dish.
Ingredients
- 2 cups leftover mashed potatoes
- 1 cup regular flour (plus extra if sticky)
- 1 egg
- Salt and pepper to taste
- Butter for frying
- Optional: Green onions, fresh herbs, or a bit of shredded cheese
Instructions
- In a large bowl, combine mashed potatoes, flour, egg, salt, and pepper. Mix until the dough comes together.
- If the dough is sticky, add another 1–2 spoonfuls of flour. (Cold mashed potatoes yield the best results.)
- Form the dough into palm-sized patties, about half an inch thick.
- Heat butter in a skillet until bubbly, then carefully place the patties in the pan, leaving space between them.
- Fry each patty for 3–4 minutes on each side until golden brown.
- Remove from pan and place on paper towels to drain. Keep warm in the oven if necessary.
Notes
These potato cakes are versatile and pair well with poached eggs, bacon, or even as a side to stew.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg