Irish Potato Cakes with Brussels Sprouts

We all know how much the Irish love their potatoes, so it comes as no surprise to see how creative they are when creating new potato recipes.  I love potato cakes and could eat them anytime.  I also love Brussels sprouts.  Combining them just made them even better.  I also added bacon, green onions and some leftover sauteed apples.  They had a hint of saltiness and a hint of sweetness.  I know it sounds like a strange combination, but all these flavors really worked well together, and is something I definitely plan on making again.  I served these along with my Beef & Guinness stew for St. Patrick’s Day. Irish Stew

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Potato Cakes with Brussels Sprouts

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2-2 1/2 lb potatoes, peeled and diced

3/4 stick butter

1/3 cup heavy whipping cream or milk

2 tsp salt

1 tsp pepper

4-6 slices bacon, diced

1/2 cup cooked apples, optional

3 TBSP vegetable oil

2 cups Brussels sprouts chopped

6 green onions, sliced thin

1/2-3/4 cup flour and/or breadcrumbs, as needed

 

Cook your potatoes and mash them with the cream, butter and salt.  You want the potatoes to be stiff for these.  If they are too soft add the flour and/or breadcrumbs as needed to thicken them up.  Let them cool so you can work with them.

In the meantime, cook your bacon first, until it is almost crispy.  Then add the Brussels sprouts, green onions and apples if you are using them, and the salt & pepper. Saute everything together until everything is cooked and the vegetables and apples are cooked.

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When the vegetables are tender and the bacon is cooked, mix everything thoroughly into the mashed potato mixture.  Add a little flour to your hands and form into patties and place them on a baking sheet lined with parchment paper.  Put them in the refrigerator for at least 30 minutes to set before frying them.

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Heat the vegetable oil until it reaches about 350* F.  Carefully add the potato patties and let fry for about 3-4 minutes per side, carefully turning them over in the skillet or pan.  You want them browned and crisp.   Serve immediately and eat while hot.  Delicious!

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

37 thoughts on “Irish Potato Cakes with Brussels Sprouts”

  6. Fabulous blog and articles! All such hearty, healthy meals and recipes, most if not all I must try! Also your COVID-19 perspective and advice is spot-on! Kudos to you and keep that kitchen going; only wish you were nearby, I’d pay good money for any of your entrees and presentations here! I’m hungry!

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      1. WOW Jeanne! What a sweet offer and deal, and I was thinking you were in Ireland you are so up on it all, and very authentic, thank you very much! I haven’t been out in the Denver area in quite a lot of years since the last time I drove cross country but only flew out to the West Coast over the years. Many moons ago I lived in the Fort Collins CSU area! Used to love hiking in the foothills! Now you have me thinking maybe the Mile High City should be a destination again! Not very mobile now but it will be rattling my brain for sure! 🙏 🙏

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      2. I love to entertain and have guests. We have a big house too, which is perfect for both.

        Way back when, when I still working as a chef and both restaurants and catering, I always strived to do my best to make ethnic meals as authentic as possible, and of course, while adding my own twist too. 🙂 I still do my best to do that. I have so many ethnic cookbooks. That helps a lot. 🙂

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      3. OMG, well lookie here I was just saying how authentic everything you prepare looks and I could see the ambience and presentation were impeccable, and lo and behold you’re a “professional!” Gee-Wiz a “master chef” whipping up all these culinary masterpieces! Now I’m really staving for such delectable, savory, mouthwatering, culinary gastronomic concoctions, to sample and eat to my hearts delight! I bet you weren’t thinking I’m that passionate about food but I am Italian my Sister! My grandmothers and aunts didn’t have to beat it into me I was eating the nectar of life from my childhood! 🤣😜😉 👍 🇺🇸 🙏🙏
        This is all great FOOD for thought now! Thank you very much for your kind offer! God bless you, Jeanne.

        Liked by 1 person

      4. So being Italian, YOU do know good food. I LOVE, LOVE, LOVE Italian foods.

        Yes, I am really am (or was) a professional chef. While still in California, I trained at both the Los Angeles Culinary Institute and the Southern California School of Culinary Arts, where I graduated as Chef de Cuisine, many moons ago. I was transferred to Colorado 20 years ago as the Corporate Catering Director for a Corporate Restaurant, which is no longer around. I only cook for pleasure now; mine and others. I have thought about going back into the restaurant industry, but I do not want to be married to my job. I did that for far too long. My husband is more important than any job. 🙂

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      5. What an illustrious culinary education and experience background! You must be proud and right so Jeanne! That is so distinguished where you studied and your career choice! If my grandmothers were around they would be saying what a nice girl! They were old school and old world but they really would obviously be amazed with a fabulous professional chef and you know how those old folks back then were so proud of their cooking knowledge and eating is king in the family! You actually are in the best groove now, doing for family pleasure and health, what could be better than that!!! I say ENJOY! One thing for certain that I don’t have to actually have witnessed. but from just the fraction of knowledge and insight you’ve given here, I know anyone that sits down to a dinner table with you is in seventh heaven! My God, so special, you’re a jewel of a lady! And, I agree you and your husband have it made, why upset as my grandmothers used to say, the apple cart, but they would totally emphasize; mangia molto bene! Just do your thing for yourselves and enjoy it now; you earned the luxury! 👍 🙏🙏

        Liked by 1 person

      7. Nonas, ain’t heard that in a time! Yes, you would have and they would be so happy around a great cook like you! All of you would be joyous and so enriched knowing each other! Hey, they say all things are possible with God, so we can’t rule out that in heaven special interaction takes place just between the folks who were master chefs and some expression of the culinary is carried over into that eternal existence and at least you will all know each other having special unity. Lots of love goes into cooking like you do and they did! I’m flooded with great memories at the moment! Thank you for that! A kind of reminiscing feast and thanksgiving! Thanks Jeanne! 🙂

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  10. Pingback: Irish Potato Cakes with Brussels Sprouts — A Jeanne in the Kitchen – SHOWERS OF BLESSINGS COVENANT HOUSE

  11. It’s a shame you don’t have a donate button! I’d certainly donate to this superb blog! I suppose for now i’ll settle for book-marking and adding your RSS feed to my Google account. I look forward to brand new updates and will share this blog with my Facebook group. Chat soon!

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    1. Thank you so much. This is greatly appreciated. You can always find me at ajeanneinthekitchen.com. maybe one day there will be a cookbook. I have certainly thought about putting out a book or two. I just have to figure out how to do it without it costing me an arm and a leg. 🙂

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