Recipe

Crispy Irish Potato Cakes

Golden, pan-fried Irish potato cakes with crisp edges and a fluffy middle, made from mashed potatoes and simple pantry staples.

By Matt Campbell

•

4.8

A stack of golden Irish potato cakes on a white plate with a small bowl of sour cream and sliced chives on a warm kitchen table

Jump to Recipe

If you have a bowl of mashed potatoes sitting in the fridge, you are one skillet away from a very good idea. Irish potato cakes are the cozy-carb answer to the question, “What can I do with leftovers that does not taste like leftovers?” Crisp edges, tender center, and just enough butter in the pan to make your kitchen smell like someone is taking care of you.

Quick note on names: in Ireland you will also see potato farls (more classic, often no egg, cooked on a griddle) and boxty (often includes grated or raw potato). This version is farl-inspired and weeknight-friendly, built around leftover mash with a little flour for structure and an egg to help everything hold together. Serve them with eggs at breakfast, tuck them next to a stew at dinner, or do what I do and eat one standing at the stove “for quality control.”

A wooden cutting board with a bowl of mashed potatoes, a small bowl of flour, sliced scallions, an egg, butter, and salt ready for making potato cakes on a kitchen counter

Why It Works

Crisp without being greasy: a hot skillet and a thin layer of butter or oil give you that golden crust.
Fluffy inside: cold mashed potatoes hold their shape and stay tender instead of turning gluey.
Flexible: use leftover mashed potatoes or make a quick batch, then season however you like.
Fast flavor: scallions, a little pepper, and a quick taste test before frying keeps things lively.

Pairs Well With

Storage Tips

Cool promptly: Let cakes cool, then refrigerate within 2 hours for best food safety.

Refrigerator: Store cooked potato cakes in an airtight container for up to 4 days. Place parchment between layers so they do not stick.

Freezer: Freeze fully cooled cakes on a sheet pan until firm, then transfer to a freezer bag. They keep well for up to 2 months.

Reheat for crisp: Warm in a skillet over medium heat with a tiny bit of butter or oil, 2 to 3 minutes per side. The microwave works, but you will lose the crunch.

Two potato cakes reheating in a cast iron skillet with a small pat of butter melting beside them on a stovetop

Common Questions

What are Irish potato cakes made of?

Irish “potato cakes” is an umbrella term. Some versions are closer to traditional potato farls (mashed potato, flour, butter, usually no egg, cooked on a griddle), while others look more like leftover-mash patties. This recipe uses mashed potatoes with a little flour and an egg for binding, then pan-fries them for crisp edges and a tender center.

Do I need to use leftover mashed potatoes?

No, but they are perfect for this. If you are starting from scratch, cook and mash potatoes, then cool them first. Cold mash is easier to shape and less likely to spread in the pan.

What kind of mashed potatoes work best?

Drier, simply mashed potatoes are easiest to work with. If your mash is very creamy or loose (lots of milk, butter, or sour cream), you may need a bit more flour to help the cakes hold together.

Why are my potato cakes falling apart?

Usually one of three things: the potatoes are too warm, the mixture is too wet, or the pan is not hot enough. Chill the mixture 10 to 15 minutes, add a tablespoon or two more flour if needed, and preheat the skillet well before frying.

Can I make them gluten-free?

Yes. Swap the all-purpose flour for a 1:1 gluten-free flour blend. If your mash is very loose, you may need an extra tablespoon of the blend.

Can I make them egg-free?

Yes. Skip the egg and add 1 to 2 tablespoons melted butter, then add flour a tablespoon at a time until the mixture is easy to shape. They will be a little more delicate, so flip gently.

What goes well with Irish potato cakes?

Breakfast: fried eggs, smoked salmon, or crispy bacon. Dinner: a bowl of stew, sautéed greens, or roasted sausages. Snack mode: sour cream or crème fraîche with chives.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Bench scraper or spatula (helpful for shaping)
12-inch skillet (cast iron or nonstick)
Thin spatula for flipping
Paper towels or a wire rack for draining

I like recipes that feel like a little kitchen magic trick, and potato cakes are exactly that. When I was chasing practical cooking skills instead of a classroom schedule, I learned fast that leftovers are not a sad ending. They are a starting point. The first time I turned cold mashed potatoes into crisp little cakes, I had that mid-bite pause where you realize you accidentally made something restaurant-worthy at home. Now it is my favorite move after any mashed-potato night, especially when I want dinner to be easy but still have that “okay, wow” crunch.

Crispy Irish Potato Cakes

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8 potato cakes (serves 4)

Ingredients

450 g cold mashed potatoes (about 2 cups)
1 large egg
1/3 cup all-purpose flour, plus more as needed
3 scallions, thinly sliced (white and green parts)
1/2 teaspoon kosher salt (use less if your mash is already salty)
1/4 teaspoon black pepper
2 tablespoons butter, divided (or use neutral oil for part of it)
Optional for serving: sour cream or crème fraîche, chives, smoked salmon, fried eggs

A bowl of mashed potatoes with an egg, flour, sliced scallions, butter, salt, and pepper arranged on a clean kitchen counter ready to cook

Instructions

Mix the batter. In a large bowl, combine the cold mashed potatoes, egg, flour, scallions, salt, and pepper. Stir just until combined, do not overmix. If it feels very wet or sticky (common with extra-creamy mash), add 1 to 2 tablespoons more flour.
Shape the cakes. Divide into 8 portions and gently form into patties about 1/2-inch thick and about 3 inches wide. Do not overwork them. If the mixture is soft, pop the patties in the fridge for 10 minutes.
Heat the skillet. Warm a large skillet over medium heat. Add 1 tablespoon butter and let it foam and settle. If your butter starts browning too fast, add a splash of neutral oil or wipe out the pan and start fresh.
Fry until golden. Add 4 patties (do not crowd). Cook 3 to 4 minutes per side until deep golden with crisp edges. Press lightly just to ensure full contact with the pan, do not mash them flat. Adjust heat as needed so they brown without burning.
Repeat and serve. Transfer to a paper towel lined plate or wire rack. Add remaining butter (or a butter and oil mix) and cook the rest. Serve hot with sour cream and chives, or go full cozy with eggs or stew.