VegetarianNorthern Irish cuisine Breakfast

Tyrone Potato Cakes

Name: Tyrone Potato Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Northern Irish
Ingredients: 500 g cold mashed floury potatoes; 75 g Plain flour; 40 g Unsalted butter; 1 tsp Fine sea salt; 0.25 tsp Ground black pepper; 0.5 tsp Baking powder; 2 tbsp Scallions; 15 g butter for frying

Crisp on the outside and soft within, these traditional griddle potato cakes turn leftover mashed potato, butter, and flour into a comforting regional staple.

🇬🇧United Kingdom· County Tyrone

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 210 kcal

Ingredients

0 of 8 gathered

Servings

500 g cold mashed floury potatoes — unseasoned or lightly seasoned, dry mash
75 g Plain flour — plus extra for dusting
40 g Unsalted butter — melted and cooled slightly
1 tsp Fine sea salt — adjust to taste if mash was pre-salted
¼ tsp Ground black pepper — freshly ground
½ tsp Baking powder — for a light texture
2 tbsp Scallions — finely sliced green spring onions
15 g butter for frying — for greasing the pan

Equipment

•Large mixing bowl
•Rolling pin
•Cast-iron griddle or heavy frying pan
•Fish slice or spatula

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 11 g
carbs: 26 g
fibre: 2 g
protein: 3 g
calories: 210 kcal

Instructions

1
Place the cold mashed potatoes into a large mixing bowl.
2
Sift the plain flour, baking powder, salt, and black pepper directly over the potatoes.
3
Pour in the melted butter and add the finely sliced scallions.
4
Knead gently with your hands just until a soft, uniform dough forms.
5
Lightly dust a clean worktop with plain flour and turn out the dough.
6
Pat or roll the potato dough into a neat circle roughly one centimetre thick.
7
Cut the dough into four triangular farls (quarters) with a sharp knife.
8
Warm a heavy griddle or frying pan over medium hob heat and melt the frying butter.
9
Add the farls and cook for four to five minutes until deeply golden beneath.
10
Flip carefully with a spatula and cook the other side for four minutes until golden.
11
Transfer to a warm plate and serve immediately while hot.

Chef's tips

Use dry, cold mashed potato made from floury varieties like Maris Piper or Kerr's Pinks for the best texture. Do not overwork the dough, or the potato cakes will turn heavy and rubbery. Cook over medium-low heat to ensure the inside warms through before the exterior browns too deeply.

Ingredient substitutions

plain flour → gluten-free plain flour blend with 1/4 tsp xanthan gum
unsalted butter → block plant-based butter or pure lard

Storage

Store cooled potato cakes in an airtight container in the fridge for up to two days.

Reheating

Reheat on a dry, medium-hot griddle or under a medium grill for two minutes on each side until crisp.

Common mistakes to avoid

•Using wet or milky mashed potato, which requires too much extra flour and makes the cakes dense.
•Kneading the mixture too heavily like bread dough, which turns the potato gluey.
•Cooking over excessive heat, which chars the surface while leaving the centre cool.

Serving suggestions

Serve hot with a generous pat of salted farmhouse butter melting on top.Pair alongside fried eggs, bacon, and sausages as part of an Ulster fry.Eat warm with a cup of strong black tea and a slice of mature cheddar.