This recipe always takes me back to my childhood — Irish potato Bread. My mum and granny were both wonderful cooks, and I feel so lucky to have their recipes. I truly treasure them and hope I can pass them on for generations to come. These recipes always remind me of home.
I also love remembering those freezing mornings at hurling training. Coming home to warm, buttery potato cakes always felt like the perfect welcome. I’m constantly amazed by how strong and brave my girl is — giving everything on the pitch, then coming home to enjoy a simple, comforting breakfast together.
These potato cakes taste best hot off the pan, slathered with plenty of Kerrygold butter. The smell alone brings back so many memories. My two absolutely love them, which makes them even more special to make. I often cook them on a Sunday for a late breakfast, served with a poached egg, fried mushrooms, and a spoon (or two) of tomato relish if you have it. Simple, comforting food at its best.
My two love getting involved when we make them — measuring, mixing, and shaping the dough — to keep the tradition going (although I do all the frying, just to be on the safe side!). Those little moments in the kitchen matter just as much as the recipe itself.
Why You’ll Love This Irish Potato Bread
- They’re comfort food at its best — warm, soft, and buttery
- They’re quick and simple to make using pantry ingredients
- They’re budget-friendly — great for using up potatoes and leftovers
- They bring back family memories and feel like a real tradition
- They’re perfect for breakfast or brunch with eggs, mushrooms, or relish
- Kids love them and they’re fun to make together
Potato cakes have been part of Irish life for centuries. They began as a simple way to use leftover potatoes, mixed with basic pantry staples. Back when families relied on what they had at home, these cakes were a practical, filling meal that didn’t require much time or money. Over time, they became a beloved comfort food and a true taste of home.
I’d love to hear more about your family traditions and childhood food memories in the comments. If you have any recipes you’d like to share, please drop them below. And don’t forget to tag @littleloucooks — I love seeing your recreations and family favourites!
Irish Potato Bread
Equipment
Ingredients
- 750 g potatoes
- 150 g plain flour sifted
- 75 g butter at room temperature
- 1 teaspoon salt
- Breakfast serving suggestion: saute mushrooms beans, wilted spinach and butter.
Instructions
- Peel the potatoes and steam or boil them until fully cooked.
- Use a potato ricer to rice the potatoes, if you have one. If not, just mash them.
- Next, add the butter and salt. Taste the potatoes at this point, add more salt if needed. Then, very lightly mix in the sifted flour. It will come together into a dough very quickly and easily.
- Turn out onto a lightly floured area gently work with your hands until smooth. Divide into two equal portions and form each into a ball. Roll one ball out to about 1 cm thick, then cut into quarters with a large knife or pastry scraper. Repeat with the second piece of dough.
- Heat a pan or griddle to medium to medium high. When hot, cook the Irish potato bread (don’t use oil or butter.) When brown on both sides, place on a clean tea towel and cover.
- These are fully cooked and may be eaten as is, but traditionally, they are fried on the same pan with an extra bit of butter- this is highly recommended!!
