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
Scale
- 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