If you like breakfast, you probably also like a golden hashbrown on the side of your complete fry-up. Hashbrowns are prepared by frying grated potatoes with butter and seasonings. The only difference is that our Irish potato cakes are much neater and resemble scones rather than biscuits. They go well with morning meals and will make your guests quite pleased if you serve them during a brunch.
Irish potato cakes tips
To keep the potatoes light and fluffy, choose potatoes that aren’t overly starchy. Butter and shredded potatoes create fluffy, delicious layers that crisp up on the exterior. They go well with a hearty meal of bacon, eggs, fried tomato, and maybe some mushrooms. If you really want to take things to the next level, cook the potato cakes in bacon grease. Also delicious as a snack with a spicy mayonnaise dip.
Fried versions of almost all foods are superior. Truer words have never been said than when applied to potatoes. So if you’re looking for something to eat for breakfast or brunch, try these Irish potato cakes.
Irish potato cakes recipe
Course: Breakfast, Snacks
Cuisine: Irish
Difficulty: Easy
Servings: 4 servings
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Ingredients
-
1½ cups grated raw potato
-
3 tsp flour
-
2 tsp salt
-
1 egg, beaten
-
2 tsp baking powder
-
freshly ground black pepper
Method
- Mix all of the ingredients together but adding the baking powder last.
- Roll into small balls and flatten slightly.
- Fry in hot oil until golden on all sides and the inside is cooked.
- Drain on wire rack or kitchen towel.