Irish Potato Cakes With Sour Cream Sauce Recipe

Irish potato cake
Marlene Rounds / Getty Images
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
235 Calories
11g Fat
29g Carbs
6g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 235
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 32%
Cholesterol 27mg 9%
Sodium 498mg 22%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 6g
Vitamin C 11mg 56%
Calcium 108mg 8%
Iron 2mg 9%
Potassium 603mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Potato cakes make a wonderful starter or party appetizer. They also work well at brunch time.


For the Sour Cream Sauce:

  • 1/2 cup low-fat sour cream

  • 2 tablespoons chopped green onions (about 2 green onions)

  • 1/2 teaspoon minced garlic

  • 1/2 teaspoon lemon juice

  • 3 drops hot pepper sauce

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 pinch cayenne pepper

For the Irish Potato Cakes: 

  • 1 1/4 pounds yellow flesh potatoes, peeled, cut into 1-inch pieces (about 4 medium potatoes)

  • 3 tablespoons unsalted butter

  • 3 tablespoons milk

  • 1/2 teaspoon minced garlic

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 cup grated mild cheddar cheese

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

  • 1/2 cup panko breadcrumbs

Steps to Make It

To make Sour Cream Sauce:

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

    To make Irish Potato Cakes:

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

  3. Drain, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly. With an electric hand mixer or potato masher, mash potatoes until smooth.

  4. Beat in butter, milk, and garlic until blended. Season with salt and pepper. Allow potatoes to cool; mix in cheese and green onions.

  5. To form potato cakes, shape 1/2-cup portions of potato mixture into patties; coat on all sides with breadcrumbs. Place on waxed paper-lined baking sheet and refrigerate at least 1 hour.

  6. In a heavy nonstick 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.

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