Potato Cakes

banner

Preparation info

  • Makes

    4

    servings (basic proportions can be doubled, tripled, etc.)
    • Difficulty

      Easy

Appears in

Real Irish Food

Real Irish Food

By David Bowers

Published 2014

  • About

When I was growing up, my dad made potato cakes as a way to use up leftover mashed potatoes and to try to stave off the hunger of four unfillable teenage boys. With a fried egg, rashers, and sausages, potato cakes made a breakfast that would stick to the ribs all morning. Nowadays, I make mashed potatoes simply in order to have potato cakes. I enjoy them so much, I’ve even cut them into smaller triangles and served them as a cocktail party nibble alongside sour cream flavored with chives for dipping. If you’re using leftover mashed potatoes, remember these cakes work best with mashed potatoes that aren’t too heavy with butter, milk, or cream, so the finished cakes taste floury and potato-like.

Ingredients

    Method