Irish Potato Cakes by Clodagh McKenna

Irish Potato Cakes By Clodagh Mckenna Recipe

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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.

★★★★★ 1 vote
Yield: 6 potato cakes
15 Min
10 Min
Stove Top


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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

How to Make Irish Potato Cakes by Clodagh McKenna


  • 1Cook the potatoes in a large saucepan of boiling salted water until tender. Drain, transfer to a bowl, and mash with a potato masher.
  • 2While 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.
  • 3Add 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.
  • 4Sprinkle 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.
  • 5Melt the butter in a frying pan and fry the potato cakes on both sides until golden brown.

Printable Recipe Card

About Irish Potato Cakes by Clodagh McKenna

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

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