Sides & Snacks

Golden Irish Potato Cakes

Name: Golden Irish Potato Cakes
Prep time: 10 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 260 g Colcannon (or mashed potato); 90 g Plain Flour (plus extra for dusting); 1 Egg; 1 tsp Dijon Mustard; to taste Salt and Black Pepper; Olive Oil (for frying)

Crispy fried potato cakes made with leftover colcannon or mashed potato. A traditional Irish side dish that's perfect for breakfast or as an accompaniment to meat dishes.

4 (1 review)

• By Ricky Robinson • Updated March 10, 2026

Potato cakes are one of those practical recipes that turn leftovers into something genuinely good. Made with colcannon or plain mashed potato, they're mixed with flour, egg, and a touch of Dijon mustard to bind everything together, then fried until golden and crispy on the outside while staying soft and fluffy inside.

Refrigerating the shaped potato cakes for 20-30 minutes before frying helps them hold their shape and develop a better crust during cooking.

The Dijon mustard adds a subtle sharpness that lifts the flavour without being obvious. You don't need much—just a teaspoon to bring a bit of interest to what could otherwise be quite plain. The dough comes together quickly, and once you've shaped the cakes, a short rest in the fridge firms them up nicely before they hit the hot pan.

These potato cakes are at their best when fried in a generous amount of olive oil over medium-high heat. The oil needs to be properly hot before the cakes go in, otherwise they'll absorb too much oil and turn greasy rather than crispy. You're looking for a good golden colour on both sides, which takes about 4-5 minutes per side.

They're traditionally served as part of an Irish breakfast alongside bacon, sausages, and eggs, but they work just as well as a side dish with roast meats or grilled fish. If you've got leftover colcannon with its cabbage and spring onions, the cakes will have more flavour and texture than plain mashed potato would give you. Either way, they're a good use of something that might otherwise sit in the fridge forgotten. Serve them hot straight from the pan for the best texture.