Cheesy Colcannon Potato Cakes with Scallions
Colcannon Potato Cakes are a beloved Irish classic that brings warmth and comfort to any meal. Picture this: crispy, golden potato cakes overflowing with creamy mashed potatoes, savory bacon, and a hint of fresh scallions. These are not just any potato cakes; they’re a delightful twist on traditional colcannon, making use of what you might have on hand. The combination of textures is incredibly satisfying — the crispy exterior quickly gives way to a soft, cheesy center that hugs your taste buds.
Table of Contents
The first time I made these Cheesy Colcannon Potato Cakes, I was hooked! I found myself craving that perfect balance of crispy and creamy, something that both satisfied my appetite and sparked joy. Whether it’s a chilly evening at home or a festive gathering with friends, they brighten up any table. These savory cakes are such a treat and are surprisingly simple to whip up, fitting nicely into any budget. Let’s dive into this delicious recipe — I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: With only a handful of ingredients and minimal prep time, you’ll have these ready in about an hour.
- Irresistible Flavor: The combination of creamy potatoes, crispy bacon, and tender cabbage creates an inviting taste that keeps you coming back for more.
- Eye-Catching Appeal: These golden cakes look gorgeous on any plate, making them perfect for impressing guests or enjoying at home.
- Flexible Serving: Enjoy them as a snack, side dish, breakfast treat, or even a light lunch. They fit any occasion!
- Diet-Friendly Options: Feeling adventurous? You can make these cakes gluten-free by swapping the flour for a gluten-free alternative.
Ingredients You’ll Need
- 4 large potatoes, peeled, small dice: Start with starchy potatoes like Russets or Yukon Gold for the best texture.
- 3 ounces butter, cubed: Use unsalted butter to control the saltiness. It brings richness to the potato cakes.
- 1/4 cup milk or cream: This adds creaminess; whole milk works well, or you can use half-and-half for an even richer flavor.
- 1/2 cup all-purpose flour: This helps bind the mixture together; you can substitute with gluten-free flour if needed.
- 1 egg, beaten: Acts as a binder for the mixture, giving the cakes structure while maintaining a tender crumb.
- 1/4 cup chopped fresh chives: For that delicate onion flavor, chives are a wonderful addition that brightens up the dish.
- 1/4 cup chopped fresh curly parsley: This adds color and freshness; parsley complements the other flavors beautifully.
- 1/2 cup cabbage, cooked, drained, and small chop: A traditional element of colcannon; using cooked cabbage ensures a tender texture in every bite.
- 1/4 cup onions, minced: For a sweet, aromatic underpinning, use yellow or white onions, finely chopped.
- 1/2 cup bacon, cooked, drained, and small dice: The star of this dish — crispy bacon adds a savory richness that’s hard to resist.
- Kosher salt and freshly ground black pepper: Essential for seasoning, adjust according to your preference.
- Non-stick cooking spray: Helps achieve that lovely golden crust without sticking to the pan.
How to Make Cheesy Colcannon Potato Cakes with Scallions
Prepare the Potatoes: In a medium-large pot, bring salted water to a boil and add the 4 large potatoes, peeled and diced into small pieces. Cook until tender, about 15-20 minutes. Once cooked, drain the potatoes thoroughly in a strainer. While still warm, push the potatoes through a potato ricer into a large mixing bowl, creating a fluffy potato base.
Mix the Ingredients: Add the 3 ounces of cubed butter, 1/4 cup of milk or cream, 1/2 cup of all-purpose flour, and 1 beaten egg to the potatoes. Stir until well combined. The warmth of the potatoes will melt the butter, blending it beautifully into the mix. Next, fold in the 1/4 cup of chopped chives, 1/4 cup of chopped curly parsley, 1/2 cup of cooked and chopped cabbage, and 1/4 cup of minced onions, ensuring everything is evenly distributed.
Incorporate the Bacon: Gently fold in the 1/2 cup of diced bacon, draining any excess fat beforehand. It’s important to season the mixture with kosher salt and freshly ground black pepper, adjusting to your preference. The final mixture should be firm enough to hold its shape. If too wet, add more flour; if dry, a splash more milk or cream will help.
Chill the Mixture: Cover the mixing bowl with plastic wrap and refrigerate for at least 4 hours, allowing the flavors to meld and the mixture to firm up. This step is crucial as it helps the cakes maintain their shape during cooking.
Shape the Cakes: After chilling, remove your potato mixture from the refrigerator. On a lightly floured surface, press out the mixture to about 1 inch thick. Use a round cutter to cut out your potato cakes, shaping them into neat circles while ensuring not to waste any mix.
Cook the Cakes: Heat a large frying pan over medium heat and coat the bottom with non-stick cooking spray. Once hot, add the potato cakes in a single layer, being careful not to overcrowd the pan. Sauté on each side until golden brown and crispy, about 3-4 minutes per side. The wonderful aroma will fill your kitchen!
Serve Immediately: As soon as they’re done, serve your Cheesy Colcannon Potato Cakes warm, perhaps with a dollop of sour cream or a sprinkle of extra chives on top. Enjoy the moment as you break into the crunchy exterior to reveal the creamy, flavorful filling inside.
Storing & Reheating
To store leftover potato cakes, let them cool completely and place them in an airtight container. They can be kept at room temperature for up to two hours, but for longer storage, refrigerate them for up to 3 days. You can also freeze them for up to 3 months; just ensure they are wrapped tightly to avoid freezer burn. To reheat, pop them in a preheated oven at 375°F for 10-15 minutes or until heated through, providing that lovely crispiness once again. Keep in mind that the texture might soften slightly after refrigeration or freezing, but a quick reheat will help refresh them!
Chef’s Helpful Tips
- Be careful not to overcook the potatoes as they can become waterlogged, impacting the texture of your cakes.
- Letting the mixture chill is vital; this helps the cakes hold their shape while cooking.
- If they fall apart while frying, the mixture may be too wet, so try adding a bit more flour.
- Feel free to experiment with herbs and spices for an extra flavor twist, like adding garlic powder or smoked paprika.
These Cheesy Colcannon Potato Cakes are everything you could want in a side dish: easy to prepare, utterly delicious, and sure to be a crowd-pleaser. As you savor the crispy outside and creamy inside, think of the endless possibilities for variation. They’re perfect for any occasion, whether it’s a cozy family dinner or a lively gathering with friends. Don’t hesitate to experiment with the ingredients and make this recipe your own!
Recipe FAQs
Can I use leftover mashed potatoes for this recipe?
Absolutely! Leftover mashed potatoes work well. Just make sure that they are not too wet. You may need to adjust the flour and milk accordingly.
What kind of cabbage is best for this recipe?
Green cabbage is traditionally used in colcannon, but you can also use Savoy or even Napa cabbage for a slightly different texture and flavor.
Can I make these potato cakes in advance?
Yes! You can prepare the mixture a day ahead and store it in the refrigerator. Just shape into cakes and cook when you are ready to serve.
How do I make these potato cakes vegan?
For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), use vegan butter, and opt for plant-based milk.
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📖 Recipe Card
Cheesy Colcannon Potato Cakes with Scallions
- Prep Time: N/A
- Cook Time: N/A
- Total Time: 0 hours
- Yield: 14 servings 1x
- Category: Main Dishes
- Method: Frying
- Cuisine: Irish
Description
These cheesy colcannon potato cakes with scallions feature a delightful blend of potatoes, cabbage, and bacon, making them a mouthwatering choice for a quick meal! Ideal for comfort food lovers, they’re easy to prepare and bursting with flavor.
Ingredients
- 4 large potatoes, peeled, small dice
- 3 ounces butter, cubed
- 1/4 cup milk or cream
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh curly parsley
- 1/2 cup cabbage, cooked, drained, and small chop
- 1/4 cup onions, minced
- 1/2 cup bacon, cooked, drained and small dice
- kosher salt and freshly ground black pepper
- non-stick cooking spray
Instructions
- Boil the peeled, diced potatoes in salted water until cooked. Strain the potatoes to remove water. Use a potato ricer to push the potatoes into a large bowl while they are still warm.
- To the bowl, add cubed butter, milk or cream, flour, beaten egg, chives, and parsley. Mix all ingredients well.
- Fold in the cooked, drained diced cabbage, minced onion, and diced bacon. Season with kosher salt and black pepper, then mix until the mixture is firm. Adjust milk and flour as needed.
- Refrigerate the mixture for 4 hours until firm. Once firm, press out the mixture to a thickness of 1 inch and cut into rounds.
- Spray the bottom of a large frying pan with non-stick cooking spray. Sauté the potato cakes on both sides until golden brown. Serve immediately.
Notes
For added flavor, consider using different herbs like thyme or dill.
Feel free to mix in leftover vegetables for extra nutrition.
These potato cakes can be made ahead and reheated for quick meals.
Nutrition
- Serving Size: 1 cake
- Calories: 230
- Sugar: 1g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
