7 Reviews of Irish Fadge (Potato Cakes)

From: Tabby

On Aug 5, 2002

Delicious, easy to make. I love potatoes and this a great one to add to my collection. I used bacon grease to fry the cakes and served them with a side order of crispy bacon bits and a dollop of sour cream. Yum.

From: Aileen E

On Jan 16, 2005

This is truly "Ulster", where my mother's family is from. I use left-over mashed potatoes and "bake" them on a griddle until browned on both sides on low heat. Cool and store overnight for the next morning or so, fry them up in the bacon/sausage grease with any kind of runny egg. Freezes well. I always keep plenty in the freezer.

From: Chef Kathy

On Mar 15, 2006

I make these whenever I have leftover mashed potatoes. They are my sons favorites. Most of the time the 'tater cakes' are eaten as fast as I make them. I sometimes add an egg & some finely grated onion to them before frying just to vary the flavor. We love them.

From: foodtvfan

On Mar 16, 2006

Delicious potato cakes. Made them twice now. Once with 4 medium fresh potatoes peeled, boiled and mashed, and the second time with a little more than 2 cups of leftover mashed potatoes. Both times I fried the cakes in a little bacon grease. This great recipe is now printed and in my favorite recipe binder. Potatoes are my favorite food! A day without potatoes is a day without sunshine!Thanks Bergy. —

From: littleturtle

On Oct 26, 2004

For a tasty, textured variation called Pratie Oaten try substituting fine oatmeal for the flour in this recipe.

From: hedi777

On Jan 5, 2007

I am not from Ireland, but these are good. Different, but good. Thanks for this recipe!

From: Food Pundit

On Mar 17, 2006

Horrible. Wound up with a goopy slop that was hard to handle and completely disgusting to eat. Had to add double the amount of flour recommended and even then it was nearly impossible to roll out into patties.