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
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 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