Easy Irish Potato Cakes (4 Ingredients)
Simple 4-ingredient Irish potato cakes made from mashed potato, all-purpose flour, baking powder, and salt. Quick to mix, shaped into cakes, and cooked on a dry pan until golden.
Servings: 8 servings
Ingredients
Ingredients
- 2 cupsmashed potato- See note 1
- 1 1/2 cupsAP flour- plus extra for dusting
- 1 teaspoonbaking powder
- 1 teaspoonsalt
Instructions
Instructions
- In a large bowl, combine 2 cups mashed potato, 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt. Mix until the ingredients come together into a soft dough. If the dough is too wet, sprinkle a little extra flour (for dusting) and knead gently until it holds its shape.
- Divide the dough into two equal portions and shape each portion into a ball.
- Lightly flour your work surface. Flatten one dough ball with your hands or a floured rolling pin into a disk about 1 cm thick.
- Cut the disk into 4 equal quarters. Lightly dust each quarter with flour and set them aside. Repeat steps 3–4 with the second dough ball so you have 8 potato cakes total.
- Heat a large frying pan or griddle over medium heat until hot. Do not add oil.
- Place a few potato cakes in the dry pan without overcrowding. Cook for about 4 minutes on the first side, until colored and golden.
- Carefully flip each cake and cook for a further 4 minutes on the second side, until heated through and dark brown in places.
- Transfer cooked potato cakes to a plate and keep warm while you cook remaining batches. Serve immediately.
Equipment
- Large Bowl
- Frying pan
- Griddle
- rolling pin (optional)
- work surface
Notes
2 cups of mashed potato works out at about 1 pound (500g) of raw potatoes boiled and mashed. If you are making mash specifically for this recipe don't add any butter or cream to your mash.
Ideally you want to use mashed potatoes that haven't had butter and/or cream added to them. If you are using very wet/buttery mashed potatoes then you may need add extra flour to form a manageable dough.
Because there is no oil in the frying pan, the potato cakes don't get a golden color to them, instead they get a darker dirtier look. This is exactly what you are looking for and is completely traditional and authentic.
Ideally you want to use mashed potatoes that haven't had butter and/or cream added to them. If you are using very wet/buttery mashed potatoes then you may need add extra flour to form a manageable dough.
Because there is no oil in the frying pan, the potato cakes don't get a golden color to them, instead they get a darker dirtier look. This is exactly what you are looking for and is completely traditional and authentic.