Cheesy Colcannon Potato Cakes with Scallions
Cheesy Colcannon Potato Cakes with Scallions are a delightful twist on a traditional Irish dish, merging creamy potatoes with savory ingredients like cabbage and crispy bacon into a compact, golden-fried cake that’s irresistible. These cakes are not just about comfort; they offer a satisfyingly crispy exterior with a soft, cheesy interior that melts in your mouth. It’s a dish that many people turn to when craving something warm and hearty, but it also has the versatility to impress at gatherings or holiday celebrations.
Table of Contents
I remember the first time I made these Cheesy Colcannon Potato Cakes; it was during a cozy St. Patrick’s Day gathering. Watching my friends indulge in these golden bites while sharing stories felt wonderful. Each taste brought familiarity and warmth, reminiscent of pub food, yet elevated enough to enjoy any time. These cakes are budget-friendly and relatively easy to whip up, making them perfect for any occasion. I can’t wait for you all to try making them!
Why You’ll Love This Recipe
- Simple & Quick: With a little preparation and cooking, you’ll have these delicious cakes ready in just about 4 hours.
- Irresistible Flavor: Rich, buttery potatoes meld perfectly with crispy bacon, tender cabbage, and a hint of herbs.
- Eye-Catching Appeal: Golden-brown on the outside, these potato cakes are sure to impress anyone at your table with their beautiful color.
- Flexible Serving: Perfect as a side dish or a snack — ideal for parties or simply warming up your dinner routine.
- Diet-Friendly Options: Gluten-free flour can easily substitute all-purpose flour if needed, allowing everyone to enjoy these cakes.
Ingredients You’ll Need
- 4 large potatoes, peeled and small diced: The base of our cakes, they provide a creamy texture. Russets or Yukon Golds work best for mashing.
- 3 ounces butter, cubed: Adds richness and helps create a silky mouthfeel. Feel free to use unsalted for better control of seasoning.
- 1/4 cup milk or cream: This will give the mixture the right amount of moisture. You can substitute almond milk or oat milk for dairy-free options.
- 1/2 cup all-purpose flour: Helps to bind the potato mixture into cakes. For gluten-free needs, consider a gluten-free all-purpose blend.
- 1 egg, beaten: Acts as a binder for all the ingredients. Make sure it’s at room temperature for easier mixing.
- 1/4 cup chopped fresh chives: Adds a mild onion flavor and a nice color. You can use green onions if chives are unavailable.
- 1/4 cup chopped fresh curly parsley: Provides a fresh burst of flavor. Flat-leaf parsley will work as well.
- 1/2 cup cabbage, cooked, drained and small chop: A classic addition to colcannon, it offers a subtle crunch. Any cabbage variety will do.
- 1/4 cup onions, minced: Enhances the overall flavor profile, bringing a sweetness when sautéed.
- 1/2 cup bacon, cooked, drained and small diced: For a smoky, savory kick. Bacon can be replaced with mushrooms for a vegetarian version.
- Kosher salt and freshly ground black pepper: Essential for enhancing flavors. Don’t shy away from seasoning to your taste.
- Non-stick cooking spray: For frying and preventing sticking as the cakes crisp up.
How to Make Cheesy Colcannon Potato Cakes with Scallions
Boil Potatoes: In a medium-large pot, bring salted water to a boil. Carefully add the 4 large peeled and diced potatoes. Boil until fork-tender, about 15-20 minutes. Drain the potatoes in a strainer and let them sit for a couple of minutes to remove excess moisture.
Rice Potatoes: While the potatoes are still warm, use a potato ricer to mash them into a large bowl. This step ensures a creamy texture and eliminates lumps, making for a smooth base.
Combine Ingredients: Add the cubed 3 ounces of butter, 1/4 cup milk or cream, 1/2 cup all-purpose flour, and 1 beaten egg to your riced potatoes. Sprinkle in the 1/4 cup chopped fresh chives and 1/4 cup chopped fresh curly parsley. Mix these together gently until combined.
Fold in Add-ins: Carefully fold in the cooked, drained 1/2 cup diced cabbage, minced 1/4 cup onion, and 1/2 cup diced bacon. Season the mixture generously with kosher salt and freshly ground black pepper to taste, ensuring every bite is flavorful. The mixture should feel firm; if it’s too wet, add a bit more flour.
Chill: Cover the bowl with plastic wrap and refrigerate the mixture for 4 hours or overnight. Chilling allows the flavors to meld and firms up the mixture, lending itself to easier shaping.
Shape Cakes: Once the mixture is firm, use your hands to press it down to about 1 inch thick on a lightly floured surface. Use a round cutter to cut out the cakes, roughly 2-3 inches in diameter.
Fry Cakes: Heat a large frying pan over medium heat and coat the bottom with non-stick cooking spray. Once hot, gently place the potato cakes in the pan, being careful not to overcrowd. Cook for about 3-5 minutes on each side until they’re beautifully golden brown and crispy.
Serve: Once fried, serve the cheesily golden Colcannon Potato Cakes immediately, garnished with extra chives or a dollop of sour cream if desired.
Storing & Reheating
Store any leftover cheesy colcannon potato cakes at room temperature for a few hours, or transfer them to the refrigerator in an airtight container, where they’ll keep for up to 3 days. You can freeze them too! Just arrange them in a single layer on a baking sheet until fully frozen before transferring them to a freezer-safe bag for up to 3 months. For reheating, bake them in a 350°F oven for about 10-15 minutes until warmed through and crispy again.
Chef’s Helpful Tips
- Ensure that the potatoes are thoroughly drained after boiling to avoid a watery mixture.
- Use a potato ricer for the ultimate creamy consistency; a fork won’t give the same texture.
- If your mixture feels too dry, add a splash more milk; too wet? Add more flour until it holds together well.
- Consider making a double batch, as these are delicious even cold as leftovers.
- For added flavor, sauté the onions before adding them to the mixture so they soften and sweeten.
These Cheesy Colcannon Potato Cakes offer a delightful combination of textures and flavors that not only satisfy cravings but can be enjoyed in various settings. The comforting aspects of this dish resonate with anyone who values good home-cooked food. Experiment with additional ingredients, from leftover vegetables to different herbs; the customization possibilities are endless! Serve them warm and enjoy the comforting taste of tradition, perfect for any meal.
Recipe FAQs
Can I make these potato cakes ahead of time?
Yes! You can prepare the mixture a day in advance and leave it in the fridge. When you’re ready to serve, simply shape and cook the cakes. They can also be frozen ahead, with cooking instructions detailed above.
What if I don’t have a potato ricer?
No worries! If you don’t have a potato ricer, simply mash the potatoes thoroughly with a potato masher. Just ensure there are no lumps remaining for a smooth texture in the final cakes.
Can I leave out the bacon for a vegetarian version?
Absolutely! For a vegetarian alternative, just omit the bacon and consider adding mushrooms for that savory, umami flavor instead.
What can I serve with these potato cakes?
These potato cakes pair beautifully with a simple salad, steamed greens, or a dollop of sour cream or apple sauce on the side. They also make a delicious addition to a breakfast spread!
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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 servings 1x
- Category: Dinner
- Method: Pan-fried
- Cuisine: Irish
Description
Cheesy Colcannon Potato Cakes with Scallions offer a delightful blend of flavors with tender potatoes, crispy bacon, and fresh herbs. Perfect for a quick dinner or a tasty side, these cakes are easy to make and bring comfort to your table.
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 diced potatoes in salted water until tender, then strain.
- Push the warm potatoes through a ricer into a large bowl.
- In the bowl, combine butter, milk or cream, flour, egg, chives, and parsley, mixing until well blended.
- Gently fold in the cabbage, onion, and bacon. Season with salt and pepper to taste, ensuring a firm mixture.
- Refrigerate the mixture for 4 hours to firm it up, then shape into 1-inch thick cakes using a round cutter.
- Heat a non-stick frying pan and coat it with spray. Sauté the potato cakes on both sides until golden brown and serve hot.
Notes
Ensure potatoes are well drained before ricing to prevent a watery mixture.
Adjust the consistency with additional flour or milk as required for shaping the cakes.
Nutrition
- Serving Size: 1 cake
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
