Potato Cakes

5 from 2 votes

These Irish-style Potato Cakes are an easy way to up your brunch game by adding a deliciously tasty alternative to regular hash browns.

Prep Time20

Cook Time10

Total Time30

Course: Appetizers, Sides

Cuisine: British, Irish

Servings: servings

Calories: 159kcal

Begin by preheating a cast iron skillet over medium-low heat. Next, add all the ingredients except the buttermilk to a large mixing bowl and stir it up to thoroughly combine.
Add the Crisco or Oil to the skillet and let the oil heat up until shimmering, or test it with a drop of water.
Now, Pour the Buttermilk into the mixture and stir continuously until a thick batter has formed.
Using a medium kitchen spoon, drop the batter Into the frying pan. Lightly press the potato cake down and form a circle with a spatula. After about 3-4 minutes, flip the Potato Cake over and fry until golden brown.
Remove the potato pancakes from the skillet and place them on a cooling rack over a cookie sheet. This will allow the grease to drain and the potato cakes to remain nice and crispy.
Serve topped with sour cream, apple sauce, eggs, or however you wish.

Don't worry; if you need to adjust things due to the texture of the mashed potatoes, that's okay. Adjust the amount of flour used in the recipe. So if your mashed potatoes are thicker, use a little less flour; if they're runny, use a little more. However, if you're using leftover mashed potatoes, they tend to thicken up as they sit, so this probably won't be an issue.

When grating the potatoes, add them to ice-cold water to keep them from discoloring.

To thoroughly remove all water from the shredded potatoes, strain them with a tea towel or cheesecloth. Be sure to squeeze as much of the water out as you possibly can.