I had planned on sharing these Irish Potato Cakes with you earlier this week but best-laid plans and all that, well a very poorly little girl will stop you in your tracks no matter what you do. Fortunately my girl is on the mend again and hopefully, touch wood, this will be the last virus/bug that she gets until next term! So, Irish potato cakes, pure comfort food, they are perfect for your St.Patrick’s day breakfast or maybe they would be especially good the day after Paddy’s day, you know, for the hangover cure 😉 These potato cakes are really easy to make and are a great way of using up leftover mash, so they were often made for breakfast, but are great as a lunch too.
My days of celebrating Paddy’s day out on the town are well and truly over,
unfortunately, well some things can’t go on forever can they, and I have enjoyed some really great Paddy’s day celebrations, in Ireland and in Jersey too. Celebrations in Ely are, well as far as I know they are pretty non-existent, and that’s ok, we do miss seeing the parades though. We were very lucky when we lived in Co.Kildare as the parade passed by right at the end of our drive, we had great fun with our friends and neighbours in Clane. So this is our second St.Patrick’s day in Ely and we will celebrate just in a quieter way, well maybe just for this year 😉 Happy St. Patrick’s day all, Lá Fhéile Pádraig Sona Daoibh x
- 450 g floury potatoes , pelled and cut into quarters
- 25 g butter + 3 tsp for frying
- 50 g plain flour
- 1 tbs chives , finely chopped
- A pinch of sea salt
- Some freshly ground black pepper
- Boil the potatoes in a large pan of water, cook until tender, then mash with a potato masher.
- Add the butter, sea salt and black pepper and stir until smooth. Leave to cool.
- When the mashed potato is cooled, add the chives and flour and mix well.
- Turn the potato mix out onto a floured surface and pat into a circle about 1.5 cm thick.
- Using a cookie cutter or glass (I use a glass) start cutting out the cakes, you will get about 3 cakes, then pat the potato mixture back into another round and cut more cakes, I got 9 cakes out of this mixture.
- Heat a teaspoon of butter in a skillet pan and cook the potato cakes for about 4 minutes each side until they are golden brown. You can keep them warm in the oven if you need.
- When cooked place the potato cakes on some kitchen paper to soak up any excess butter.
- Serve with fried or poached eggs if you wish.
*nutrition information is per potato cake
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