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Irish Potato Cakes Recipe

Irish Potato Cakes Recipe

How to Make Potato Cakes

This Irish Potato Cakes Recipe is a great way of using up left of mash potato for a nice little treat that can make a fantastic breakfast, brunch or as an evening snack with a cup of Irish tea. If you want to learn how to make potato cakes then follow my potato cake recipe and get a taste of traditional Irish food.



Irish Potato Cakes

This Irish Potato Cakes Recipe is a great savory potato dish that works well with so many different flavours.  I love having them topped with bacon and and a poached egg but you can also have them by themselves with a little salt, how my wife loves them.

These Irish potato cakes or sometimes known as Irish Potato Farls are made in various ways across the country and can often be seen served with a Full Irish Fry in many counties across Ireland.  No Ulster Fry would be complete without a couple of slices of potato farl and for me it’s what makes the fry stand out from so many others.

This Irish Potato Cakes Recipe is so versatile.  Traditionally they are made plain with potato, flour and seasoning but you can add a number of ingredients to make them that extra bit special.  Why not try add some finely sliced spring onion or chives or add and top them with smoked salmon and creme fraiche or add in some cooked diced bacon or black pudding as a little treat.



How to Make Potato Cake, The Secret.

When cooking mash potatoes for dinner I normally make a little bit extra which can then be used to make potato cakes/potato farls.  You can use boiled potatoes for this recipe or you can bake potatoes and mash them up too.  The main thing is that when you make this recipe try not to over do it with the flour or they will become too stodgy and have a rubber like texture.  These Irish Potato cakes should still be light and fluffy and seasoned perfectly.

Try this recipe out and learn how to make potato cakes the Irish way.

For more recipes read my blog posts here.

5 from 1 vote
Irish Potato Cakes Recipe
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Irish Potato Cakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

These Irish Potato Cakes are a great way of using up left over potato. Served on their own with a light sprinkle of salt or served with bacon and a poached egg this recipe is always a nice little treat.

Course: Snack
Cuisine: Irish
Keyword: how to make irish potato cakes, how to make potato cakes, Irish potato cakes, irish potato cakes recipes, traditional irish potato cakes recipe, traditional potato cakes, traditional potato cakes recipe
Servings: 8 Servings
Calories: 75 kcal
Author: J.J. Sheridan
Ingredients
  • 450 grams Cooked potatoes which have been cooled
  • 75 grams Plain White Flour
  • Salt & Pepper To Season
Instructions

  1. Place cooled cooked potatoes into a bowl and add in the flour and seasoning and mix. 

  2. Tip out onto a floured service and knead together to form a dough

  3. Flatten the dough to about 3cm then cut into 8 circles using a pastry cutter or using a knife cut into triangles.

  4. Heat a heavy based pan on a medium heat and add some oil or clarified butter and cook potato cakes for 2 to 3 minutes on each side until golden brown. Traditionally flour was sprinkled into the pan and the potato cakes were dry fried but I find adding some clarified butter ads a little extra flavour and gives a more golden colour.

  5. Serve hot with some salt or with a morning fry.  These work really well topped with bacon and a poached egg with some hollandaise sauce or add in some cooked bacon or black pudding to the potato mix before cooking.  The choice is endless. Enjoy.

Recipe Notes

Allergins: Gluten

 

Why not try add some finely sliced spring onion or chives to the potato mix to make a champ style potato cake. Fantasic alternative served with some smoked salmon and creme fraiche.

Irish Potato Cakes Recipe

Roasted Butternut Squash Soup Recipe

Easy Roasted Butternut Squash Soup Recipe

A very easy roasted butternut squash soup that is packed full of flavour.

As we slowly change from the cold and damp winter weather into a more warming and less wet (hopefully) spring, it is still a great time to make use of some winter veg.  One ingredient I love to make the most of is the extremely flavoursome butternut squash in my tasty yet easy roasted butternut squash soup recipe.



I just love this really easy roasted butternut squash soup recipe because of how easy it is to make.  As well as being easy it is also packed full of flavour, is extremely nutritious, is gluten free and is a great vegetarian option.

The reason this easy roasted butternut squash soup is so tasty is down to the roasting of the vegetables.  By roasting the vegetables you are caramelising the natural sugars in the vegetables and adding more depth of flavour to your soup.

Easy Roasted Butternut Squash Soup Recip

My wife and children just love having a hot bowl of roasted butternut squash soup with a slice or two of warm buttered soda bread.  The mild sweetness of the soup and the rich smooth texture always puts a smile on their face.  For me I do love to add a little bit of heat by adding a little bit of chili oil or splash of hot sauce into my bowl.  The heat really really compliments the natural sweetness of this soup and just elevates the soup up another notch.

This easy roasted butternut squash soup is a very basic recipe and can always be improved by adding additional flavours and ingredients.  Try adding a little bit of ginger, extra root vegetables or a little bit of curry powder.  Just experiment with this recipe to create a flavour that you enjoy and build your own family soup recipe from there.

Enjoy.

Try this recipe with my Traditional Brown Irish Soda Bread recipe.

5 from 1 vote
Roasted Butternut Squash Soup Recipe
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Roasted Butternut Squash Soup
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
 

This very easy and basic roasted butternut squash soup is a family favourite.  The roasting of the vegetables adds another level of flavour that makes this soup incredibly moreish.

Course: Soup
Cuisine: Irish
Servings: 4 people
Calories: 208 kcal
Ingredients
  • 3 tbsp olive oil
  • 1 medium / large butternut squash cut into chunks
  • 1 large white onion roughly sliced
  • 2 sprigs fresh thyme or 1 tbsp of dry
  • 3 whole garlic cloves
  • 1 ltr vegetable stock or 4 cups
  • Salt and Pepper
Instructions

  1. Preheat your oven to 180°C / 360°F / Gas Mark 4

  2. Place the chopped butternut squash, onions, garlic cloves and herbs onto a baking tray. Drizzle with olive oil, season with salt and pepper and mix to combine all the ingredients and place in your preheated oven. Roast for 40 to 50 minutes until the vegetables are roasted keeping an eye that you don't burn your onions.

  3. Once your vegetables are roasted add everything into a heavy based pan and cover with vegetable stock.  Bring vegetable stock to a boil and simmer for 5 to 10 minutes to allow flavours to combine. Check your seasoning and season to taste with salt and black pepper.


  4. Using a hand blender or liquidiser blitz everything until creamy and smooth.  If the soup is too thick add a little more stock or hot water to get the desired consistency. Return to the heat and bring back to a boil. Check your seasoning again.

  5. Serve in a warm bowl with a side of fresh soda bread or crusty roll. You can't get better than that. Enjoy.

Recipe Notes

Don't cut the onions to thin or they will burn before the butternut squash is roasted.

You can top the soup with a tbsp of creme fraiche or drizzle with a little chili oil to add an extra level of flavour.  I prefer the chili oil because the heat goes really well with the natural sweetness of the soup.

To make quick chili oil add a tsp of chili powder to a small ramekin or class and add 4 tbsp of neutral flavoured oil and allow sit for 15 min.

How to make traditional Irish Pancakes

How To Make Traditional Irish Pancakes

How To Make Traditional Irish Pancake Recipe

It’s that time of year again when Irish families feast themselves on Traditional Irish Pancakes for the day.

Shrove Tuesday or Pancake Tuesday is a religious activity where Irish families would feast prior to taking part in lenten fast.  This day takes place the day before ash Wednesday and is followed by 40 days of lent just before Easter.  The date for shrove Tuesday/Pancake Tuesday is normally dictated by Easter so the date of always changes.

traditional Irish Pancakes

In my family home we all love pancake Tuesday.  Every year my wife goes crazy for pancakes.  Pancakes for breakfast, Pancakes for lunch and even Pancakes for dinner if she can get away with it.


For breakfast we always prefer the thicker American style pancake drizzled with a bit of honey but later in the day it has to be the thin traditional Irish pancake.  The traditional Irish pancakes wouldn’t be complete without a sprinkle of caster sugar and a generous squeeze of lemon juice.

Below is my extremely easy traditional Irish pancake recipe.  It’s easy to whip up and always loved in my home.  I find I often have to double the recipe to ensure we always have plenty of pancakes.  My family can be a hungry bunch when it comes to pancakes.  Learn how to make Irish Pancakes that you and your family will love and enjoy.

 

 

5 from 1 vote
How to make traditional Irish Pancakes
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Tradition Irish Pancakes
Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
 

Great tasty and simple Traditional Irish Pancake recipe.

Course: Snack
Cuisine: Irish
Keyword: easy irish pancake recipe, easy pancake recipe, how to make irish pancakes, how to make pancakes, irish pancake recipe, traditional Irish Pancakes
Servings: 4 People
Calories: 390 kcal
Ingredients
  • 150 g Plain White Flour
  • 300 ml Whole Milk
  • 1 medium Egg
  • 1 tbsp Irish Salted Butter
  • Pinch of Salt
Instructions

  1. Sift the flour into a large bowl and add the pinch of salt

  2. Make a well in the centre of the flour and add the egg, melted butter and 3/4 of the milk.  Gradually begin to whisk in the flour from the outside to prevent lumps forming.  Whisk until all liquid is incorporated then add the remaining milk and whisk to combine to the required thickness of pouring cream.

  3. Pour into a jug and allow it to rest for 30 minutes before using. Alternatively leave in the bowl and cover and allow rest.  You can then use a ladle to pour the correct amount into the pan.

  4. To cook the pancakes you must heat a heavy based frying pan until hot then turn the temperature down to medium

  5. Lightly grease the pan with butter or oil then pour in the required amount to coat the base of the frying pan.  Tilt the pan around to ensure the batter coats the pan.

  6. Cook over a moderate heat for 2 to 3 minutes lifting with a spatula to check to see if it is done.  Using a spatula turn the pancake over or alternative show off your skills by attempting to flip the pancake in the air. (warning pancake will be hot and flip at your own risk)

  7. Cook the other side and cook for another minute or two.  Check with a spatula by lifting an edge to see if it is done.

  8. Move pancake onto a warm plate and place in a warm oven while you cook the remaining pancakes or, serve them as they are cooked.

  9. Serve with a sprinkle of sugar and squeeze of lemon juice or whatever your family prefer. You just can't beat that.  Enjoy!

Recipe Notes

Allergens: Milk, Egg and Gluten

Recommended Recipe Book of the Month:

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How To make Irish Pancakes | Traditional Irish Pancakes

Irish Cheddar Cheese Toastie Recipe

Best Irish Cheddar Cheese Toastie Recipe

The Best Cheese Toastie Recipe You Will Taste

Looking for the best cheese toastie recipe? Then look no further.

My Irish Cheddar Cheese Toastie is the best cheese toastie recipe in the universe; according to my six year old daughter anyway.

I love this recipe because it is just quick, easy and great tasting.  It is fantastic for breakfast, lunch or a snack with a nice cup of tea.

This is one of those recipes for those days when you just feel like something special but don’t want to go too much effort.  The taste of Irish Cheddar Cheese and egg with a hint of Wholegrain Mustard on a hot fresh slice of soda bread is amazing.  You will find that this recipe will become one of your go to recipes because of how tasty and easy it is to make.

Best Cheese Toastie Recipe

What I love about this recipe is that by adding a few sliced tomatoes, mushrooms or a slice of ham to the brown soda bread before putting the topping on adds another dept of flavour you will love.

irish cheddar cheese toastie

By putting the buttered side of the soda bread down onto a baking tray gives the soda bread a beautiful, crispy base.  The addition of egg and cheese mixture gives the topping a light and fluffy texture that I know you will enjoy, you just can’t beat that.

I hope you try this recipe and find that it is the best cheese toastie recipe in the universe too.


Try my Brown Irish Soda Bread recipe with this recipe. It’s easy and so tasty you will probably need to bake two.

Cheers.

5 from 1 vote
Best Irish Cheddar Cheese Toastie Recipe
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Irish Cheddar Cheese Toasties
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

This great tasting recipe is made using homemade brown soda bread, mature Irish Cheddar Cheese, eggs with a hint of mustard to make a nice treat for breakfast, lunch or anytime. Enjoy.

Course: Breakfast
Cuisine: Irish
Keyword: best cheese toastie recipe, easy cheese on toast, easy cheese on toast recipe, how to make cheese on toast, irish cheese on toast
Servings: 4 People
Calories: 341 kcal
Ingredients
  • 4 slices Brown Soda Bread Buttered
  • 175 g Grated Irish Cheddar Cheese
  • 2 medium Eggs
  • 1 tsp Wholegrain Mustard
  • Freshly Ground Black Pepper
Instructions

  1. Preheat your oven to 230°C / 450°F / Gas Mark 8

  2. Place your buttered slices of soda bread buttered side down onto a baking sheet.

  3. In a bowl mix the egg, mustard and pepper together then add the cheese and mix to combine.

  4. Spread the mixture out equally between the four slices of brown soda bread.

  5. Place into the preheated oven for 10-15 minutes until they are well risen and nice and golden brown. Serve immediately, warm with a nice cup of tea, you just ca't beat that.

Recipe Notes

Variations: Sliced tomato, ham or mushrooms can be added to this recipe by placing them on the soda bread before adding the cheese topping.

Allergens: Contains Gluten, Milk and Mustard.

Each Portion is 341 kcal

Best Cheese Toastie Recipe | Irish Cheddar Cheese Toastie