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
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 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