If you have leftover mashed potatoes in the fridge and a craving for something warm and satisfying, this Irish potato cakes recipe is for you. These humble little patties are one of Ireland’s best-loved dishes—a simple way to turn everyday ingredients into something delicious.
In our house, Irish potato cakes (sometimes called potato farls or tattie scones) make regular appearances after St. Patrick’s Day, but honestly, they’re welcome any time mashed potatoes show up on the menu. You can keep them classic or dress them up with fresh herbs, onions, or even a dollop of vegan sour cream. However you serve them, they’re a delicious way to reduce food waste and add a new go-to to your meatless meal lineup.
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What Makes This Irish Potato Cakes Recipe Special
This version is vegetarian-friendly, but it’s easy to veganize. You don’t need special tools—just a mixing bowl and frying pan. It’s comfort food at its easiest and most affordable.
Ingredients
- mashed cooked potatoes (russet or Yukon Gold work best)
- all-purpose flour, plus extra for dusting
- baking powder
- onion powder
- salt
- black pepper
- green onions (optional)
- unsalted butter or vegan butter
Optional toppings or mix-ins:
- chives
- shredded Irish cheddar or shredded vegan cheese
- sour cream or plant-based sour cream
How to Make Irish Potato Cakes
Combine the dry ingredients
In a mixing bowl, whisk together the flour, baking powder, onion powder, salt, and pepper.
Add the mashed potatoes
Add the mashed potatoes to the dry ingredients and mix until a soft dough forms. If you’re adding chopped green onions or chives, stir them in now.
Shape the dough
Lightly flour your hands and shape the dough into a ball. Transfer it to a floured surface and gently flatten it into a disc about ½-inch thick.
Cut the cakes
Cut the disc into 4 to 6 wedges (like you would a pie) or use a round biscuit or scone cutter for circles.
Cook until golden
Heat the butter in a cast iron skillet or nonstick frying pan over medium heat. Once hot, add the potato cakes and cook for 3–4 minutes per side, or until golden brown and crisp.
Serve warm
Serve with sour cream, chopped herbs, or alongside sautéed cabbage or a fresh salad.
Why This Irish Potato Cakes Recipe Works
You’re taking something already soft and flavorful—mashed potatoes—and adding just enough flour to hold them together. The result is crispy on the outside, tender in the middle, and endlessly customizable. Irish potato cakes are also incredibly budget-friendly, using staples most of us already have on hand.
Variations to Try
Go vegan Swap the butter for a plant-based alternative and make sure your mashed potatoes don’t include dairy.
Try it gluten-free Sub in a 1:1 gluten-free flour blend in place of all-purpose flour.
Add some zing Stir in a pinch of garlic powder or ranch seasoning for extra flavor.
Make them sweet Use mashed sweet potatoes and a dash of cinnamon or nutmeg for a sweeter version.
Add cheese Fold in shredded Irish cheddar or your favorite vegan cheese for extra richness.
Tips to Keep It Fresh
If you’re making a batch ahead of time, store the uncooked dough in the fridge for up to 2 days. Cooked potato cakes keep well in the fridge for about 3 days—just reheat in a skillet for crisp edges. You can also freeze them, separated by parchment, for up to 2 months. Thaw in the fridge before reheating.
Irish Potato Cakes
Ingredients
- 2 cups mashed cooked potatoes
- 1 cup all-purpose flour plus more for dusting
- 1 teaspoon baking powder
- ¼ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1-2 green onions chopped (optional)
- 2 tablespoons unsalted butter or vegan butter
Optional Toppings or Add-Ins
- chopped chives
- shredded cheese dairy or vegan
- sour cream dairy or vegan
Instructions
- In a mixing bowl, whisk together the flour, baking powder, onion powder, salt, and pepper.
- Add the mashed potatoes and mix until a soft dough forms. Stir in green onions if using.
- Turn the dough out onto a floured surface. Gently form into a disc about ½-inch thick.
- Cut into wedges or rounds using a scone or biscuit cutter.
- Heat butter in a skillet over medium heat. Add potato cakes and cook 3–4 minutes per side, until golden and crispy.
- Serve warm with your favorite toppings.
This humble recipe proves you don’t need a lot of ingredients—or effort—to create something satisfying. Irish potato cakes are a great way to impressing guest or just treat yourself to a warm and filling snack or side dish.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQs
What is the difference between potato cakes and potato pancakes?
Potato cakes use mashed potatoes and flour to form a dough, while potato pancakes often include grated raw potatoes and egg, giving them a crispier texture.
Can you make Irish potato cakes with instant mashed potatoes?
Yes, though the flavor and texture may be a little different. Make sure the prepared instant mashed potatoes are thick and not too creamy before mixing with flour.
Are Irish potato cakes served for breakfast?
Yes, they’re often part of an Ulster fry—a traditional Irish breakfast—but you can enjoy them any time of day.
What potatoes are best for Irish potato cakes?
Waxy or all-purpose potatoes like Yukon Gold or Maris Piper are great because they hold together well and offer a creamy texture.
How do you keep potato cakes from falling apart?
Be sure your mashed potatoes aren’t too wet, and don’t skip the flour and baking powder. They help bind the dough and give structure.
