There’s something so comforting about Irish Potato Cakes, or Potato Farls. They’re crispy on the outside, soft and fluffy on the inside, and are the perfect way to use up leftover mashed potatoes. This easy-to-make recipe will have you enjoying these golden, slightly crispy delights in no time. Whether you’re serving them for breakfast, as a side dish, or even as a snack, these Irish Potato Cakes will become your new favorite comfort food!
Why You’ll Love This Recipe?
Potato cakes are simple, hearty, and delicious—what’s not to love? With just a few ingredients, you can make a batch of these tasty farls in under 30 minutes. They’re crispy, soft, and full of flavor, and they make the perfect accompaniment to a full Irish breakfast or just a warm, satisfying snack on their own. Plus, they’re a great way to use up leftover mashed potatoes. Easy, comforting, and absolutely delicious!
Ingredients
Here’s a preview of what you’ll need (the full ingredient list is below):
- Leftover mashed potatoes
- Butter
- Flour
- Baking powder
- Salt
Keep reading to see the full list of ingredients and measurements!
Directions
Step 1: Prepare Your Mashed Potatoes
If you have leftover mashed potatoes, you’re already halfway there! If not, you can quickly make a batch of mashed potatoes by boiling peeled potatoes until they’re tender, then mashing them with butter, milk, and a pinch of salt. Make sure the mashed potatoes are cooled slightly before using them for the potato cakes.
Step 2: Mix the Ingredients
In a bowl, combine your mashed potatoes, flour, baking powder, and a pinch of salt. Mix it all together until you have a soft, dough-like consistency. If it feels too sticky, add a little more flour until the mixture is easy to handle.
Step 3: Roll Out the Dough
Once your dough is ready, lightly flour your work surface. Take a portion of the potato mixture and gently roll it into a ball. Flatten it with your hands or a rolling pin to form a circle about 1/2 inch thick.
Step 4: Cook the Potato Cakes
Heat a little butter in a large skillet over medium heat. Once it’s melted and hot, carefully place the potato cakes in the skillet. Cook for about 3-4 minutes on each side, or until they’re golden brown and crispy. If you’re making multiple cakes, be sure not to crowd the pan—cook them in batches if necessary.
Step 5: Serve and Enjoy!
Once your potato cakes are cooked, remove them from the skillet and place them on a paper towel to drain any excess butter. Serve them warm, and enjoy the crispy, fluffy goodness!
Expert Tips and Tricks
- Leftover Mashed Potatoes: These potato cakes are a great way to use up any leftover mashed potatoes. The more flavorful the mashed potatoes, the better the cakes will taste!
- Additions: Feel free to add extra flavor to the potato cakes by mixing in herbs like chives, parsley, or a sprinkle of cheese to the dough.
- Consistency: If the dough feels too dry, add a small amount of milk or water to help bring it together.
Recipe Variations and Possible Substitutions
- Dairy-Free: For a dairy-free version, substitute butter with dairy-free margarine or olive oil, and skip the milk in your mashed potatoes.
- Vegan: To make this recipe vegan, simply use a plant-based butter substitute and a non-dairy milk (like almond or oat milk) for the mashed potatoes.
- Cheese: For a cheesy twist, try adding shredded cheddar or parmesan cheese into the mixture.
Serving and Pairing Suggestions
Irish Potato Cakes are traditionally served as part of a full Irish breakfast, often paired with fried eggs, sausages, and crispy bacon. They’re also delicious on their own with a dollop of butter, or you can drizzle them with some honey or jam for a sweet touch. They pair perfectly with a hot cup of tea or coffee.
Storage and Reheating Tips
These potato cakes are best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days in the fridge. To reheat, place them in a dry skillet over medium heat for a couple of minutes on each side until they’re heated through and crispy again. You can also reheat them in the oven at 350°F for about 5-10 minutes.
4 FAQs
Can I make these ahead of time? Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. When you’re ready to cook, just shape and fry the potato cakes as usual.
Can I freeze these potato cakes? Yes, you can freeze them! After cooking, let them cool completely and store them in a freezer-safe bag or container for up to 2 months. To reheat, bake them in the oven at 350°F until they’re crispy again.
What if I don’t have leftover mashed potatoes? No worries! You can quickly make mashed potatoes by boiling peeled potatoes until soft, then mashing them with butter, milk, and a pinch of salt.
Can I add onions or other vegetables? Definitely! You can add finely chopped onions, scallions, or even cooked vegetables like spinach or mushrooms to the dough for extra flavor.
Conclusion
Irish Potato Cakes, or Potato Farls, are a simple, cozy, and delicious way to enjoy mashed potatoes in a whole new form. Whether you’re making them for breakfast or as a side dish, these crispy, fluffy cakes are sure to be a hit with anyone who tries them. They’re a perfect addition to any meal and an excellent way to use up leftovers. Give this recipe a try, and you’ll be making them again and again!
Print
Irish Potato Cakes (Potato Farls): A Cozy, Simple Irish Classic
- Prep Time: 10 minutes (if using leftover mashed potatoes)
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish / Breakfast
- Method: Skillet / Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Description
Irish Potato Cakes, or Potato Farls, are crispy on the outside and soft on the inside, made from leftover mashed potatoes. They are simple to make and are a perfect accompaniment to breakfast, a side dish, or a snack. These golden, slightly crispy cakes are a cozy comfort food that will quickly become a favorite.
Ingredients
- Leftover mashed potatoes: 2 cups (about 1 lb of potatoes, mashed)
- Butter: 2 tablespoons (for frying)
- Flour: 1 cup (all-purpose)
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon (or to taste)
Instructions
- Prepare the Mashed Potatoes: If you don’t have leftover mashed potatoes, make a quick batch by boiling peeled potatoes until tender. Mash with butter, milk, and a pinch of salt. Allow them to cool slightly before using.
- Mix the Ingredients: Combine mashed potatoes, flour, baking powder, and salt in a bowl. Mix until it forms a soft dough-like consistency. If too sticky, add more flour.
- Roll Out the Dough: On a floured surface, roll out the dough to 1/2-inch thickness. Shape it into a circle.
- Cook the Potato Cakes: Heat butter in a large skillet over medium heat. Fry each cake for 3-4 minutes on each side until golden and crispy. Don’t crowd the pan; cook in batches if needed.
- Serve: Place cooked potato cakes on paper towels to drain excess butter. Serve warm.
Notes
- Leftover mashed potatoes: The more flavorful your mashed potatoes, the better your potato cakes will taste.
- Additions: Feel free to mix in chives, parsley, or cheese for extra flavor.
- Consistency: Add a small amount of milk or water if the dough is too dry.
Nutrition
- Serving Size: 1 potato cake
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg