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
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 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