Irish Potato Cakes with Sour Cream

By Other
Potato lovers! Check out this traditional Irish comfort food. Great for breakfast, or really ... any occasion!

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  • Prep Time:

Main Dishes

Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: White,Green


1 ¼ lbs. yellow flesh potatoes, peeled and cut into 1’’ pieces (about 4 medium potatoes)

3 Tablespoons unsalted butter

3 Tablespoons milk

½ teaspoon minced garlic

½ teaspoon salt

¼ teaspoon black pepper

¼ cup grated mild Cheddar cheese

¼ cup sliced green onions (about 4 onions)

½ cup panko (Japanese bread crumbs)

4 Tablespoons vegetable oil


Sour cream Sauce

½ cup low-fat sour cream

2 Tablespoons chopped green onions (about 2 onions)

½ teaspoon minced garlic

½ teaspoon lemon juice

Few drops hot pepper sauce

½ teaspoon salt

¼ teaspoon black pepper

Pinch cayenne pepper


Potato Cakes


In medium saucepan cook potatoes in 2 inches boiling water, covered, 12-15 minutes until tender.


Drain, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly.


With electric hand mixer or potato masher, mash potatoes until smooth. Beat in butter, milk and garlic until blended. Season with salt and pepper.


Allow potatoes to cool; mix in cheese and green onions.


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.


In heavy non-stick skillet, heat oil over medium heat.


Add potato cakes and cook about 5 minutes, turning once, or until heated through and golden on both sides.


Place on serving platter or 6 individual plates; top each potato cake with 1 Tablespoon Sour Cream Sauce.


Sour Cream Sauce

In mixing bowl, gently whisk together all sauce ingredients. Refrigerate.

Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:    g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g



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