Cheesy Colcannon Potato Cakes with Scallions
Colcannon potato cakes are a delightful twist on a beloved Irish dish. These crispy, cheesy cakes bring together the comforting goodness of mashed potatoes, savory cabbage, and crispy bacon, all perfectly packed into golden-brown bites. Each bite offers a delightful crunch, followed by a soft and creamy interior, making them an irresistible comfort food that’s perfect for any occasion. If you’re looking for a dish that’s not only easy to prepare but also full of flavor, look no further.
Table of Contents
I first stumbled upon colcannon potato cakes during a cozy St. Patrick’s Day celebration with friends. The aroma of cooked bacon mingling with butter and herbs filled the air, instantly warming my heart. This comforting dish isn’t just a side; it’s an experience, bringing people together around the dining table, sharing stories, and celebrating good food. Plus, these cakes make for a crowd-pleasing snack or a delicious accompaniment to any meal. Ready to give them a try? Let’s get cooking!
Why You’ll Love This Recipe
- Simple & Quick: These cheesy colcannon potato cakes come together effortlessly, with just four hours of chilling time.
- Irresistible Flavor: The combination of buttery potatoes, crispy bacon, and fresh scallions creates a flavor explosion that’s sure to please.
- Eye-Catching Appeal: They’re crispy on the outside and soft on the inside, making them as delightful to look at as to eat.
- Flexible Serving: Perfect for any occasion—whether as a side dish, snack, or even breakfast!
- Diet-Friendly Options: You can easily make them gluten-free by swapping out the flour.
Ingredients You’ll Need
- 4 large potatoes, peeled, small dice: The star ingredient! Use russet or Yukon gold for the fluffiest results.
- 3 ounces butter, cubed: Adds richness and flavor. Opt for unsalted to control the salt level.
- 1/4 cup milk or cream: For creamy texture; use milk for lighter cakes or cream for decadence.
- 1/2 cup all-purpose flour: Helps bind the mixture; substitute with gluten-free flour for a gluten-free version.
- 1 egg, beaten: Acts as a binder; can replace with a flax egg for a vegan option.
- 1/4 cup chopped fresh chives: Offers a mild onion flavor and fresh color.
- 1/4 cup chopped fresh curly parsley: Brightens the dish and adds a pop of freshness.
- 1/2 cup cabbage, cooked, drained, and small chop: The classic colcannon element that contributes to the cake’s moisture.
- 1/4 cup onions, minced: Enhances flavor; yellow onions work best for sweetness.
- 1/2 cup bacon, cooked, drained, and small dice: Provides a savory kick; feel free to substitute with cooked mushrooms for a vegetarian version.
- Kosher salt and freshly ground black pepper: Essential for seasoning; adjust to taste.
- Non-stick cooking spray: Use to coat the frying pan for easy flipping.
How to Make Cheesy Colcannon Potato Cakes with Scallions
Boil the Potatoes: Start by placing the peeled and small diced potatoes into a medium-large pot. Cover with salted water and bring to a boil. Cook until tender, about 15-20 minutes, then drain thoroughly.
Ricer the Potatoes: While the potatoes are still warm, push them through a potato ricer into a large mixing bowl. This step gives your cakes that light, fluffy texture that’s hard to resist.
Mix the Batter: To the riced potatoes, add the cubed butter, 1/4 cup of milk or cream, 1/2 cup of all-purpose flour, and the beaten egg. Then, stir in the chopped chives and parsley until everything is mixed well.
Combine the Vegetables and Seasonings: Gently fold in the cooked, drained, diced cabbage, minced onion, and diced bacon. Don’t forget to season with kosher salt and freshly ground black pepper. The mixture should feel firm; adjust with more milk or flour until you reach the right consistency.
Chill the Mixture: Cover the bowl and refrigerate the potato mixture for 4 hours. This is crucial as it helps the cakes hold their shape when frying. You could even make this ahead of time for added convenience!
Shape the Cakes: Once firm, remove the mixture from the fridge. Use your hands to press and flatten it into a 1-inch thick layer, then cut out rounds using a round cutter.
Fry the Cakes: Heat a large frying pan over medium heat and coat the bottom with non-stick cooking spray. Carefully place the potato cakes in the pan, cooking for about 5-7 minutes on each side or until they’re golden brown and crispy. You may need to fry them in batches to avoid overcrowding.
Serve Immediately: These cheesy colcannon potato cakes are best enjoyed right away. Serve plain or with a dollop of sour cream for an added touch of creaminess!
Storing & Reheating
To store your potato cakes at room temperature, let them cool completely and keep them in an airtight container for up to 2 hours. For longer storage, refrigerate in a sealed container for up to 3 days. You can also freeze them for up to 3 months; simply layer the cakes between parchment paper in a freezer-safe container. When you’re ready to enjoy, reheat in a preheated oven at 350°F for 10-15 minutes until heated through and crispy again. Note that freezing might slightly change the texture, but you can refresh them by frying briefly.
Chef’s Helpful Tips
- Excited about making these? Make sure your potatoes are as dry as possible after boiling; excess moisture can lead to soggy cakes.
- Keep your ingredients all around the same temperature for even mixing—room temperature for eggs, while potatoes should be warm during the ricing.
- If your mixture feels too wet, you can add a bit more flour. Conversely, if it feels too dry, stirring in a splash more milk or cream can help.
- You can easily prepare the mix a day in advance. Just remember to cover it tightly with plastic wrap to prevent drying out.
- Try incorporating different herbs or even cheese for a unique twist. A sprinkle of smoked paprika can add unexpected depth!
You have so many reasons to try this recipe, from the delightful combination of flavors to the incredible textures that will have everyone coming back for more. Cheesy colcannon potato cakes with scallions offer a beautiful blend of classic Irish flavors and modern convenience. Don’t hesitate to experiment with the ingredients or serve them with your favorite dips. Most importantly, gather your friends and family to share in the joy of great food, all made with love.
Recipe FAQs
Can I make these potato cakes ahead of time?
Absolutely! You can prepare the potato mixture up to a day in advance. Just make sure to store it in the refrigerator in an airtight container. When you’re ready, shape and fry the cakes right before serving.
What kind of potatoes are best for colcannon cakes?
For the best texture, use starchy potatoes like russet or Yukon gold. These types yield a fluffier mash, making them ideal for forming cakes that are crispy on the outside and soft on the inside.
Can I freeze the potato cakes?
Yes! Once cooled, place the cakes in a single layer on a baking sheet to freeze for about an hour. Then transfer to a freezer-safe container, layering parchment paper between them. They can be frozen for up to 3 months.
How do I keep the cakes from falling apart while frying?
If your potato mixture is too wet, add a little more flour to help them bind. Ensure your oil is hot enough before adding the cakes; this will create a nice crust that holds everything together.
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📖 Recipe Card
Cheesy Colcannon Potato Cakes with Scallions
- Prep Time: N/A
- Cook Time: 240 minutes
- Total Time: 0 hours
- Yield: 12 1x
- Category: Main Dishes
- Method: Pan-Fried
- Cuisine: Irish
Description
These Cheesy Colcannon Potato Cakes with Scallions deliver rich flavor and comfort. With simple ingredients and easy steps, they are a delightful quick dinner option.
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 and diced potatoes in salted water until cooked. Drain well and pass through a potato ricer into a large bowl.
- In the bowl, mix in the cubed butter, milk or cream, flour, beaten egg, chopped chives, and parsley until well combined.
- Gently fold in the cooked cabbage, minced onions, and diced bacon. Season with salt and pepper; adjust the milk/cream and flour as needed for firmness.
- Chill the mixture for 4 hours to firm it up. Once firm, press out to 1 inch thick and cut into rounds.
- Heat a large frying pan coated with non-stick cooking spray and sauté the cakes on both sides until golden brown. Serve hot.
Notes
Allowing the mixture to chill helps the cakes hold their shape when cooked.
Feel free to substitute other herbs or vegetables in the mix as per your preference.
Serve with sour cream or a sauce of your choice for added flavor.
Nutrition
- Serving Size: 1 potato cake
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
