Irish Potato Cakes With Sour Cream Sauce

Breakfast/Brunch, Main Dish

At a Glance

  • Potato Type: Yellow
  • Prep Method: null
  • Cuisine: Irish
  • Yield: 1
  • Ready Time:

Recipe By:

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.


Sour Cream Sauce

1/2 cup low-fat sour cream*

2 tablespoons chopped green onions (about 2 onions)

1/2 teaspoon minced garlic

1/2 teaspoon lemon juice

Few drops hot pepper sauce

1/2 teaspoon salt

1/4 teaspoon black pepper

Pinch cayenne pepper

Irish Potato Cakes

1 1/4 pounds yellow flesh potatoes, peeled and cut into 1” pieces (about 4 medium potatoes)

3 tablespoons unsalted butter

3 tablespoons milk

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup grated mild Cheddar cheese*

1/4 cup sliced green onions (about 4 onions)

1/2 cup panko (Japanese bread crumbs)*

4 tablespoons vegetable oil


To make Sour Cream Sauce, in mixing bowl, gently whisk together all sauce ingredients. Refrigerate.

To make Irish Potato Cakes, in medium saucepan cook potatoes in 2 inches boiling water, covered, 12 to 15 minutes or 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.

Serves 6.

Calories: 292 Fat: 18g Cholesterol: 27mg Sodium: 529mg Fiber: 2g Protein: 6g

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