Irish Bacon & Green Onion Potato Cakes

Cook the bacon on a sheet pan in a 400°F oven, turning it every few minutes until it becomes evenly golden and crisp. Stovetop cooking works just as well if you prefer. Once cooled slightly, finely chop five strips to mix into the potato cakes and set the remaining pieces aside for serving.

Peel 1 1/2 pounds of Yukon gold or Russet potatoes and boil them in salted water until they’re very tender. If you’re using a potato ricer, you can skip the peeling—the ricer will separate the skins for you.

Once the potatoes are fully cooked, transfer them to a large mixing bowl and mash until smooth. While they’re still warm, mix in 2 tablespoons of salted butter so it melts evenly into the potatoes and adds richness.

Once the potatoes and butter are fully combined, add ¼ cup rolled oats or quick oats, ½ teaspoon salt, ¼ teaspoon black pepper, 3 finely chopped green onions, 1 egg, and the 5 chopped pieces of bacon. Stir until everything is evenly mixed and the mixture holds together. This step builds structure and flavor: the oats help bind, the egg adds cohesion, the bacon adds richness, and the green onions brighten the whole mixture.

Once the mixture is fully combined, dust your hands lightly with flour and shape the potato mixture into cakes. A ¼‑cup scoop works well as a guide for even portions, but you can also shape them by eye if you prefer a more rustic look. Forming them with floured hands keeps the mixture from sticking and helps the cakes hold their shape when they hit the pan.

Preheat a skillet—cast iron works especially well—and add a thin layer of canola oil. Fry the potato cakes over medium heat until each side is golden brown and crisp, then transfer them to a paper towel–lined plate to drain. Serve the warm potato cakes with the reserved strips of bacon, a handful of baby arugula, and a sprinkle of chopped parsley.

Enjoy!

Check out our large selection of Irish dishes, like our Irish Potato Salad, Irish Oat Cookies Dipped in Chocolate, Oven Braised Beef in Stout with Herb Dumplings, and Pub Style Irish Nachos.