× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Irish Potato Cakes

Share this

Print Recipe
Potato Type: FingerlingWhiteYellowRusset
Prep Method: BakedBoiledPan FriedMashed


AppetizerBreakfast/BrunchSide DishMain DishSnack


Serves 6



Irish Potato Cakes

  • 1 1/4 lbs. yellow flesh potatoes, peeled and cut into 1” pieces (about 4 medium potatoes)
  • 3 Tablespoons unsalted butter
  • 3 Tablespoons milk
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated mild Cheddar cheese
  • 1/4 cup sliced green onions (about 4 onions)
  • 1/2 cup panko (Japanese bread crumbs)
  • 4 Tablespoons vegetable oil

Sour Cream Sauce

  • 1/2 cup low-fat sour cream
  • 2 Tablespoons chopped green onions (about 2 onions)
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon lemon juice
  • Few drops hot pepper sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch cayenne pepper


  1. To make Sour Cream Sauce, in mixing bowl, gently whisk together all sauce ingredients. Refrigerate.
  2. To make Irish Potato Cakes, in medium saucepan cook potatoes in 2 inches boiling water, covered, 12 to 15 minutes or until tender.
  3. Drain, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly.
  4. With electric hand mixer or potato masher, mash potatoes until smooth. Beat in butter, milk and garlic until blended. Season with salt and pepper.
  5. Allow potatoes to cool; mix in cheese and green onions.
  6. To form potato cakes, shape 1/2-cup portions of potato mixture into patties; coat on all sides with bread crumbs. Place on wax paper-lined baking sheet and refrigerate at least 1 hour.
  7. In heavy non-stick skillet, heat oil over medium heat.
  8. Add potato cakes and cook about 5 minutes, turning once, or until heated through and golden on both sides.
  9. Place on serving platter or 6 individual plates; top each potato cake with 1 tablespoon Sour Cream Sauce.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving















Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up