Patrick's Potato Cakes

There’s no such thing as leftover mashed potatoes in Ireland, because extra spuds mean potato cakes, which are met with cheers whether served for breakfast, lunch or dinner. Let kids help mix the dough and pat out the cakes. Serve with a small pat of butter on top.

Sharon Bowers

Patrick's Potato Cakes

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    2 cups mashed potatoes 1 pinch salt
    1/2 cup all-purpose flour 1 tablespoon butter


    Prep: 15 min Total: 30 min (Quick)
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    • 1

      Put the potatoes and flour in a bowl and mix to form a soft dough. You can use a little more flour if it’s not doughy enough to shape into a cake. Taste a tiny bit and add salt if needed (depending on how salty the potatoes were to start).

    • 2

      For large cakes, take about 1/3 cup of the mixture and pat into a round about 1/2-inch thick. For smaller cakes, use 3 tablespoons of dough for each cake and pat them a little thinner.

    • 3

      Melt a tablespoon of butter in the bottom of a skillet over medium heat and fry the cakes, 2 or 3 at a time, until golden brown and crisp at the edges, about 3-4 minutes per side. Repeat with the remaining cakes, adding more butter as needed, and serve hot.

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