Potato Cakes (Cáca Prátaí)

Potato Cakes (Cáca Prátaí)

Griddled Irish potato cakes with crisp edges and a soft, buttery center.

Total 45 min Makes 8 cakes Calories 310/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

These traditional Irish potato cakes combine mashed potatoes with flour and butter, then cook on a hot griddle until golden and lightly crisp outside. Served warm with extra butter, they work well alongside a fried breakfast or as a simple teatime bread.

Ingredients

  • 2 pounds russet potatoes, peeled and cut into chunks
  • 4 tablespoons unsalted butter, softened, plus more for serving
  • 1 cup all-purpose flour, plus more for dusting
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking powder
  • 2 tablespoons neutral oil, for the griddle

Method

  1. Place the potato chunks in a 6-quart saucepan, cover with cold salted water, and bring to a boil over high heat.

  2. Reduce heat to medium and simmer until the potatoes are fork-tender, about 20 minutes.

  3. Drain the potatoes well and return them to the warm pot. Mash until smooth, then mash in the softened butter, salt, and pepper.

  4. Let the mashed potatoes cool for about 10 minutes, until just warm to the touch.

  5. Sift the flour and baking powder over the mashed potatoes and mix with your hands or a wooden spoon until a soft, slightly sticky dough forms.

  6. Turn the dough onto a floured surface and divide into 8 equal portions. Shape each into a ball, then flatten into a round cake about 1/2 inch thick.

  7. Heat the oil in a 9-inch skillet or griddle over medium heat until shimmering.

  8. Cook the potato cakes in batches, 3 to 4 minutes per side, until golden brown and heated through.

  9. Transfer the cakes to a plate and serve warm with extra butter.

Rate this recipe

★ 4.0 (1)

Potato Cakes (Cáca Prátaí)

These traditional Irish potato cakes combine mashed potatoes with flour and butter, then cook on a hot griddle until golden and lightly crisp outside. Served warm with extra butter, they work well alongside a fried breakfast or as a simple teatime bread.

45 min 8 cakes 310 cal

Ingredients

  • 2 pounds russet potatoes, peeled and cut into chunks
  • 4 tablespoons unsalted butter, softened, plus more for serving
  • 1 cup all-purpose flour, plus more for dusting
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking powder
  • 2 tablespoons neutral oil, for the griddle

Method

  1. 1

    Place the potato chunks in a 6-quart saucepan, cover with cold salted water, and bring to a boil over high heat.

  2. 2

    Reduce heat to medium and simmer until the potatoes are fork-tender, about 20 minutes.

  3. 3

    Drain the potatoes well and return them to the warm pot. Mash until smooth, then mash in the softened butter, salt, and pepper.

  4. 4

    Let the mashed potatoes cool for about 10 minutes, until just warm to the touch.

  5. 5

    Sift the flour and baking powder over the mashed potatoes and mix with your hands or a wooden spoon until a soft, slightly sticky dough forms.

  6. 6

    Turn the dough onto a floured surface and divide into 8 equal portions. Shape each into a ball, then flatten into a round cake about 1/2 inch thick.

  7. 7

    Heat the oil in a 9-inch skillet or griddle over medium heat until shimmering.

  8. 8

    Cook the potato cakes in batches, 3 to 4 minutes per side, until golden brown and heated through.

  9. 9

    Transfer the cakes to a plate and serve warm with extra butter.