Irish Potato Cakes By Clodagh Mckenna Recipe

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Irish Potato Cakes by Clodagh McKenna



Oh, and did I tell you? I have a surplus of potatoes, too from last week's epic St. Patrick's Day brunch feast! Long Live the Irish! Recipe from the cookbook 'Clodagh's Kitchen Diaries' by Clodagh McKenna.

pinch tips: How to Peel Potatoes



Yield: 6 potato cakes


15 Min


10 Min


Stove Top


2 1/4 lb
potatoes, peeled
1/2 c
creme fraiche (heavy cream or half and half will work)
egg yolk
1 tsp
irish mustard or dijon (i probably added closer to 3/4 tablespoon)
salt and pepper, to taste (i used white pepper in the potato mixture and fresh cracked black pepper on the cooked potato cakes)
2 Tbsp
scallions, thinly sliced
1 1/2 c
dubliner cheese, shredded (reduced by almost half in my version)
1 Tbsp
fresh herb/thyme leaves, finely chopped ( don't like thyme and substituted with fresh parsley from the herb garden)
2 Tbsp
2 Tbsp
(irish) butter

Directions Step-By-Step

Cook the potatoes in a large saucepan of boiling salted water until tender. Drain, transfer to a bowl, and mash with a potato masher.
While the potatoes are still hot mix in the crème fraîche, egg yolk, mustard, and salt and pepper. Stir in the scallions, cheese and fresh herb/thyme.
Add 1 tablespoon of the flour to the mixture to help make the consistency suitable for rolling out. C G: At this point I would suggest transferring the mixture covered to the refrigerator and refrigerate at least 30 minutes. Chilling the potato mixture makes it easier to shape.
Sprinkle the remaining flour on your work surface. Roll the potato mixture out 2-inch thick using a rolling pin and cut it into circles using a 4-inch cookie or biscuit cutter.
Melt the butter in a frying pan and fry the potato cakes on both sides until golden brown.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Irish
Dietary Needs: Vegetarian