Cheesy Colcannon Potato Cakes with Scallions
Colcannon is a traditional Irish dish, typically made from mashed potatoes mixed with greens like cabbage or kale. It’s hearty, comforting, and a real celebration of simple ingredients. In this version, we’re taking it a step further by turning these beloved flavors into crispy, golden Cheesy Colcannon Potato Cakes with Scallions. The textures are simply delightful; you get the creamy interior bursting with flavor, while the outside crisps up beautifully, creating a contrast that you just can’t resist.
Table of Contents
I have fond memories of making these potato cakes during chilly evenings, gathered around with family, the scent of warm, buttery potatoes wafting through the air. They quickly disappeared from the table, each bite satisfying and delicious, making it clear that they were a beloved treat we’d all want again. While some might think that making potato cakes is a complex endeavor, I assure you, this recipe is easy to whip up, budget-friendly, and guaranteed to impress everyone at your table. Get ready to discover just how tasty the humble potato can be when paired with a bit of creativity!
Why You’ll Love This Recipe
- Simple & Quick: You can have these cheesy delights ready in under an hour, making them perfect for a weeknight dinner.
- Irresistible Flavor: A comforting mix of buttery potatoes, smoky bacon, and fresh herbs results in a dish that’s bursting with flavor.
- Eye-Catching Appeal: Their golden crust and soft center look as good as they taste—perfect for impressing guests!
- Flexible Serving: Enjoy these cakes as a side dish, a snack, or even for breakfast to kickstart your day with a smile.
- Diet-Friendly Options: Easily make it gluten-free by using a suitable flour substitute!
Ingredients You’ll Need
- 4 large potatoes, peeled and diced: The star of these cakes; starchy potatoes create a fluffy texture. Russets or Yukon Gold work best for that creamy consistency.
- 3 ounces butter, cubed: Adds richness and helps with flavor. Use unsalted butter for better control of seasoning.
- 1/4 cup milk or cream: This makes the mixture smooth and creamy. You can use dairy-free milk for a dairy-free version, though the texture might slightly differ.
- 1/2 cup all-purpose flour: Helps hold the cakes together—opt for gluten-free flour if needed.
- 1 egg, beaten: Binds the ingredients to make sure your cakes hold their shape; it can be replaced with a flax egg for a vegan option.
- 1/4 cup chopped fresh chives: Adds a gentle onion flavor and a pop of color; green onions can be used in a pinch.
- 1/4 cup chopped fresh curly parsley: This herbs add freshness; don’t skip this for added flavor.
- 1/2 cup cooked cabbage, drained and chopped: A traditional ingredient in colcannon that enhances flavor and nutrition.
- 1/4 cup minced onions: Provides a savory base that contributes to the overall taste.
- 1/2 cup cooked bacon, diced: For a smoky, savory hit—feel free to swap with crispy mushrooms for a vegetarian version.
- Kosher salt and freshly ground black pepper: Essential for seasoning; adjust to taste.
- Non-stick cooking spray: Helps achieve that golden crispy exterior without sticking.
How to Make Cheesy Colcannon Potato Cakes with Scallions
Boil Potatoes: In a medium-large pot, boil the 4 large peeled and diced potatoes in salted water until fork-tender, about 15-20 minutes. Drain the cooked potatoes and let them steam dry for a minute.
Ricer Those Potatoes: While they’re still warm, push the potatoes through a potato ricer into a large bowl. This step is key; it aerates the potatoes, making them light and fluffy.
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 bowl. Toss in 1/4 cup chopped fresh chives and 1/4 cup chopped fresh parsley. Stir until everything is well combined, and the butter begins to melt.
Fold in Veggies and Bacon: Now, gently fold in 1/2 cup of cooked and drained cabbage, 1/4 cup minced onions, and 1/2 cup diced cooked bacon. Season the mixture with kosher salt and freshly ground black pepper until it tastes just right—think of it as that hearty hug of flavor.
Chill the Mixture: Pop the potato mixture into the refrigerator for about 4 hours or until firm. This makes it easier to form shapes and ensures they won’t fall apart while cooking.
Shape the Cakes: Once firm, remove the mixture from the fridge. Press it out to about 1-inch thick and cut circles using a round cutter. Place them on a lined plate.
Fry Until Golden: Coat the bottom of a large frying pan with non-stick cooking spray. Heat over medium-high heat, and add the potato cakes, frying them until both sides are golden brown. This should take about 3-4 minutes per side.
Serve & Enjoy: Serve these beauties immediately, garnished with extra chives if desired. You won’t be able to resist their crispy exterior and creamy interior.
Storing & Reheating
If you have any leftovers (which I doubt you will!), let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat for about 5 minutes on each side or until warmed through, as a quick way to refresh them. If you want to save them for a rainy day, freeze the uncooked cakes in a single layer on a parchment-lined baking sheet, then transfer them to freezer bags for up to 3 months. Just cook from frozen, allowing a few extra minutes for crispiness when frying.
Chef’s Helpful Tips
- Ensure your potatoes are well-drained after boiling to avoid excess moisture, which can lead to soggy cakes.
- For an extra crispy finish, add a sprinkle of flour to the cakes just before frying.
- Taste and adjust the seasoning as needed; the flavor should shine through!
- You can make the potato mixture a day ahead and keep it in the refrigerator before shaping.
- Don’t overcrowd the pan; this helps achieve that beautiful golden crust without steaming them.
These Cheesy Colcannon Potato Cakes with Scallions are not just a recipe. They are a celebration of flavor and tradition, blending comfort with a modern twist. Your family will absolutely love digging into these, and you might just find them becoming a regular request at meal times! Allow yourself to experiment; perhaps you might add some spices or even swap the bacon for something new. Trust me, these potato cakes are sure to leave smiles all around the table.
Recipe FAQs
Can I make these potato cakes ahead of time?
Absolutely! You can prepare the potato mixture the day before and refrigerate it. When you’re ready to serve, simply shape and fry them up for a quick and delicious dish.
What type of potatoes work best for this recipe?
Starchy potatoes, like Russets or Yukon Gold, are the best choices as they create a fluffy texture when cooked. Avoid waxy potatoes, as they won’t yield the same lightness.
Can I make these gluten-free?
Yes, just swap out the all-purpose flour for a gluten-free blend. It may change the texture slightly, but they’ll still be delicious!
How do I keep the cakes from falling apart?
Make sure to mash the potatoes thoroughly and chill the mixture for a few hours. This creates a firmer texture, which helps the cakes hold together while frying. A bit of extra flour can also help bind them if needed.
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📖 Recipe Card
Cheesy Colcannon Potato Cakes with Scallions
- Prep Time: 4 hours to chill
- Cook Time: 15 minutes
- Total Time: 0 hours
- Yield: 12 cakes 1x
- Category: Main Dishes
- Method: Frying
- Cuisine: Irish
Description
These Cheesy Colcannon Potato Cakes with scallions are a tasty twist on a classic dish. With crispy edges and a soft, flavorful center, they’re perfect as a side or main. Simple to make, this recipe combines potatoes, bacon, and fresh herbs for a satisfying meal.
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 the potatoes and push them through a ricer into a large bowl.
- Mix in cubed butter, milk or cream, flour, beaten egg, chopped chives, and parsley.
- Gently fold in the cooked and drained cabbage, minced onion, and cooked bacon. Season with kosher salt and pepper, ensuring the mixture is firm. Adjust consistency with additional milk or flour if needed.
- Refrigerate the mixture for 4 hours to firm up. Once firm, press it to 1 inch thick and cut with a round cutter.
- Heat a large frying pan with non-stick cooking spray and sauté the potato cakes on both sides until golden brown. Serve while hot.
Notes
For added flavor, use various fresh herbs such as dill or thyme in addition to chives and parsley.
These potato cakes can be made in advance and reheated on the stovetop before serving.
Adjust the thickness of the cakes to your preference, making them thicker for a softer center.
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
