Cheesy Colcannon Potato Cakes with Scallions
Cheesy Colcannon Potato Cakes with Scallions offer a delightful twist on a classic Irish dish. This side dish combines creamy mashed potatoes with savory cabbage, crispy bacon, and a hint of fresh herbs, all crafted into crispy, golden cakes. With their rich flavor and satisfying texture, these potato cakes are perfect for family dinners or festive occasions like St. Patrick’s Day. Whether you are a seasoned cook or new to the kitchen, you’ll find that creating these Cheesy Colcannon Potato Cakes is both enjoyable and rewarding.
Table of Contents
I first discovered this recipe during a charming autumn gathering, where comfort food was the highlight of the evening. The warmth of the potato cakes, infused with savory bacon and earthy cabbage, made my heart sing. Each bite was a lovely reminder of home-cooked meals that bring everyone together. Not only are these potato cakes scrumptious, but they also make the most of easy-to-find ingredients. Plus, they store beautifully, perfect for meal prepping or late-night snacks. Try these Cheesy Colcannon Potato Cakes; they’re sure to warm your soul and tantalize your taste buds!
Why You’ll Love This Recipe
- Simple & Quick: These cakes come together easily, with minimal fuss and a prep time that fits into your busy schedule.
- Irresistible Flavor: The combination of buttery potatoes, crispy bacon, and fresh herbs creates a deliciously rich flavor that is hard to resist.
- Eye-Catching Appeal: With their golden crust and fluffy interiors, these cakes are as pleasing to the eyes as they are to the palate.
- Flexible Serving: They work beautifully as a side dish for any meal, a snack, or even as a breakfast treat alongside eggs.
- Diet-Friendly Options: Easily make it gluten-free by substituting with gluten-free flour, and even adjust to suit vegetarian preferences by omitting bacon.
Ingredients You’ll Need
- 4 large potatoes, peeled, small dice: Choosing starchy potatoes like Russets or Yukon Golds ensures a fluffy texture for your cakes.
- 3 ounces butter, cubed: The butter adds a creamy richness; for a lighter version, consider using olive oil instead.
- 1/4 cup milk or cream: Cream gives a richer flavor, but milk is an acceptable, lighter option.
- 1/2 cup all-purpose flour: This is used to bind the mixture. If gluten-free, a 1:1 flour substitute works well.
- 1 egg, beaten: This binds the ingredients together and gives the cakes a lovely texture; you can substitute with flaxseed meal for a vegan option.
- 1/4 cup chopped fresh chives: Fresh chives enhance the flavors with mild onion notes.
- 1/4 cup chopped fresh curly parsley: Parsley provides a fresh, vibrant contrast to the richness of the dish.
- 1/2 cup cabbage, cooked, drained, and small chop: Cook the cabbage before mixing it in for a tender texture.
- 1/4 cup onions, minced: Sweet onions add depth; yellow or white onions work best.
- 1/2 cup bacon, cooked, drained, and small dice: Crispy bacon gives a delicious savory punch; feel free to omit for a vegetarian version.
- Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing the overall flavor.
- Non-stick cooking spray: To prevent sticking while frying the cakes; if you prefer, use a bit of oil instead.
How to Make Cheesy Colcannon Potato Cakes with Scallions
Boil Potatoes: Start by boiling the peeled and diced potatoes in a medium-large pot of salted water. Cook them until they are tender, about 15 minutes. This softening step is crucial for a creamy texture. Once cooked, strain the potatoes to remove all water.
Rice the Potatoes: While the potatoes are still warm, push them through a potato ricer into a large mixing bowl. This creates a smooth, fluffy base, free of lumps, which is perfect for cakes.
Mix In Ingredients: Add the cubed butter, 1/4 cup of milk or cream, 1/2 cup of all-purpose flour, and the beaten egg to the riced potatoes. Sprinkle in the chopped chives and parsley. Mix everything well to ensure that the ingredients are evenly distributed, creating a delightful mix.
Fold In Veggies and Bacon: Gently fold in the cooked, drained diced cabbage, minced onion, and cooked diced bacon. Season generously with kosher salt and freshly ground black pepper. The mixture should feel firm, so adjust the milk or flour if needed to reach the right consistency.
Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for about 4 hours, allowing it to firm up. This resting period helps all the flavors meld beautifully.
Shape the Cakes: Once hardened, take out the mixture and press it down to about 1 inch thick on a clean surface. Use a round cutter to cut out cakes—about 3 inches in diameter works well. You’ll be left with delightful discs of potato goodness.
Fry the Cakes: Get a large frying pan and coat the bottom with non-stick cooking spray. Over medium heat, sauté the potato cakes one or two at a time, frying them until golden brown, about 4-5 minutes per side. Keep an eye on them, as the exact timing will vary with your stove.
Serve & Enjoy: Serve these tasty potato cakes immediately while still hot, drizzling with sour cream or a spritz of lemon juice if desired. They make a fantastic side dish or a hearty snack!
Storing & Reheating
You can store leftover Cheesy Colcannon Potato Cakes at room temperature for up to two hours. For longer storage, place them in an airtight container in the refrigerator for up to 4 days. If you’re planning to freeze them, wrap each cooled cake in plastic wrap and place them in a freezer-safe bag for up to 3 months. To reheat, simply pop them in a preheated oven at 350°F for about 10-15 minutes until warmed through. Do keep in mind that the texture may slightly change upon reheating; refreshing them in the oven will help regain some crispness.
Chef’s Helpful Tips
- Avoid overcooking the potatoes; they should be tender but not falling apart to maintain a good texture.
- For the best consistency, ensure that everything is mixed well but not overworked; you want it to stay light and fluffy.
- If the mixture feels too wet, add a little more flour; if it’s too dry, a dash more milk or cream can help.
- Preparing the mixture the night before and letting it chill can save time on busy days.
- Experiment with herbs like thyme or rosemary to change up the flavor profile according to your preferences—get creative!
With this delightful recipe, you have the perfect canvas for comfort food that speaks to both tradition and taste. The blend of creamy potatoes, savory cabbage, and smoky bacon-turned into crispy cakes is a warm embrace on a plate. You’re not just making a dish; you’re crafting moments of enjoyment, so dive in and savor every delectable bite!
Recipe FAQs
Can I make Colcannon Potato Cakes ahead of time?
Absolutely! You can prepare the mixture a day ahead. Store it in the refrigerator overnight; this will enhance the flavors. Just remember to chill the formed cakes before frying for the best texture.
What can I substitute for bacon if I want a vegetarian option?
You can omit the bacon altogether or use smoked tempeh or mushrooms as a substitute. These options provide a nice earthy flavor without sacrificing the savory element.
Can I use leftover mashed potatoes?
Yes! If you have leftover mashed potatoes, adjust the flour and milk as needed to achieve the right consistency and simply fold in the other ingredients, then shape and fry as directed.
What can I serve with these potato cakes?
These cakes pair wonderfully with sour cream, a tangy yogurt dip, or even a light salad for a refreshing contrast. They also complement dishes like roasted meats or a hearty soup beautifully!
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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: Main Dishes
- Method: Frying
- Cuisine: Irish
Description
Cheesy Colcannon Potato Cakes with Scallions offer a flavorful dish made from tender potatoes, bacon, and fresh herbs. This easy-to-make recipe is perfect for a quick dinner or comforting 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 diced potatoes in salted water until cooked.
- Drain the potatoes and strain them to remove all water.
- While still warm, press the potatoes through a potato ricer into a large bowl.
- Add cubed butter, milk or cream, flour, beaten egg, chopped chives, and parsley to the potatoes and mix well.
- Fold in the cooked, drained cabbage, minced onion, and cooked bacon. Season with salt and pepper and mix until firm, adjusting milk/cream and flour as needed.
- Refrigerate the mixture for 4 hours until firm.
- Press the firm mixture to 1 inch thick and cut into round shapes.
- Coat a frying pan with non-stick spray and sauté the potato cakes on both sides until golden brown. Serve hot.
Notes
For a richer flavor, use cream instead of milk.
Ensure the mixture is firm before making cakes, adjust flour if necessary.
You can add other herbs according to your taste preferences.
Nutrition
- Serving Size: 1 cake
- Calories: 200
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
