Cheesy Colcannon Potato Cakes with Scallions
Cheesy Colcannon Potato Cakes with Scallions are a delicious twist on traditional Irish colcannon. This delightful dish blends creamy mashed potatoes with fragrant chives, curly parsley, and the satisfying crunch of cooked bacon, creating a savory cake that’s perfect for any occasion. Golden on the outside and soft on the inside, these potato cakes come together easily and offer a hearty comfort food experience everyone will love!
Table of Contents
There’s a delightful nostalgia tied to colcannon recipes in many households, but these cheesy potato cakes bring a new twist, combining all the classic flavors into a fun, crispy treat. If you’ve been searching for the perfect side dish or a satisfying snack, look no further. They’re incredibly budget-friendly and sure to please both kids and adults alike. So grab your apron, and let’s bring a taste of Ireland straight to your kitchen with Cheesy Colcannon Potato Cakes!
Why You’ll Love This Recipe
- Simple & Quick: These potato cakes are surprisingly easy to whip up, taking less than an hour from start to finish.
- Irresistible Flavor: With the addition of crispy bacon and fresh herbs, each bite bursts with flavor.
- Eye-Catching Appeal: Golden-brown and perfectly formed, these cakes make a beautiful presentation on any plate.
- Flexible Serving: Enjoy them as a side at dinner, a tasty breakfast, or even as a savory snack!
- Diet-Friendly Options: Easily adaptable for gluten-free by swapping the flour, and can be made vegetarian by omitting bacon.
Ingredients You’ll Need
- 4 large potatoes, peeled and small diced: Traditional russet potatoes create a fluffy texture that’s just right for mashed potato cakes.
- 3 ounces butter, cubed: Adds richness and flavor; unsalted butter is preferred for better seasoning control.
- 1/4 cup milk or cream: Cream adds a luxurious touch, but milk works just fine for a lighter version.
- 1/2 cup all-purpose flour: Helps bind the mixture together; for gluten-free, use a gluten-free blend.
- 1 egg, beaten: Adds richness and helps with binding the ingredients; substitute with a flax egg for an egg-free option.
- 1/4 cup chopped fresh chives: Imparts a mild onion flavor that complements the creamy potatoes.
- 1/4 cup chopped fresh curly parsley: Adds a fresh, herbal note that brightens the dish.
- 1/2 cup cooked, drained cabbage, small chopped: Traditional in colcannon, the cabbage adds sweetness and nutrition.
- 1/4 cup onions, minced: Brings a touch of sweetness and a slight bite to the cakes.
- 1/2 cup bacon, cooked, drained, and small diced: This crispy addition brings a hearty flavor; turkey bacon can be used as a leaner alternative.
- Kosher salt and freshly ground black pepper: Essential for seasoning; feel free to adjust to taste.
- Non-stick cooking spray: Helps achieve that lovely golden crust when frying.
How to Make Cheesy Colcannon Potato Cakes with Scallions
Boil the Potatoes: Start by placing the 4 large peeled and diced potatoes in a medium-large pot of salted water. Bring it to a boil over medium-high heat. Boil the potatoes until they are fork-tender, about 15-20 minutes. Once cooked, be sure to drain them well using a strainer to get rid of any excess water.
Rice the Potatoes: While the potatoes are still warm, it’s time to create a smooth texture. Push the cooked potatoes through a potato ricer straight into a large bowl. This step guarantees a fluffy potato base for your cakes, which is essential for the right consistency.
Mix in the Goodness: Add 3 ounces of cubed butter, 1/4 cup milk or cream, 1/2 cup all-purpose flour, and 1 beaten egg to your riced potatoes. Toss in 1/4 cup chopped chives and 1/4 cup chopped curly parsley. Mix everything together until well combined, creating a creamy mixture that pulls together beautifully.
Fold in Hearty Ingredients: Carefully fold in 1/2 cup of cooked and drained diced cabbage, 1/4 cup minced onion, and 1/2 cup diced, cooked bacon into the mixture. Season with kosher salt and freshly ground black pepper, adjusting to your taste. You want the mix to be firm enough to hold its shape—feel free to add a bit more milk or flour if needed.
Chill the Mixture: To help the potato mixture hold together when frying, pop it into the fridge for about 4 hours. This is an essential step, ensuring your cakes are not too soft when you form them.
Shape the Cakes: Once your mixture is firm, take it out of the fridge and gently press it down to about 1 inch thick. Using a round cutter, cut out your cake shapes. Enjoy the creativity here—you can make them as big or small as you like!
Sauté the Cakes: In a large frying pan, generously coat the bottom with non-stick cooking spray and set it over medium heat. Sauté the potato cakes in batches, cooking each side until they are golden brown and crispy, approximately 4-5 minutes per side. This not only crisps them up but also enhances those delicious flavors.
Serve and Savor: Once your cheesy colcannon potato cakes are ready, serve them immediately. They’re best when enjoyed fresh off the skillet, with maybe a dollop of sour cream or a sprinkle of extra herbs on top for a pop of color.
Storing & Reheating
These cheesy potato cakes are best enjoyed immediately, but you can store leftovers easily. Keep them covered at room temperature for up to 2 hours, or refrigerate for up to 3 days in an airtight container. If you want to make them ahead, freeze on a baking sheet for 1-2 hours, then transfer to a freezer-proof container for up to 3 months. Reheat in a 350°F oven for about 10-15 minutes, or until warmed through. Do remember that the texture might change slightly after freezing, so a quick re-crisp in the skillet can do wonders!
Chef’s Helpful Tips
- Avoid Overmixing: When combining your ingredients, be gentle to keep the cakes fluffy.
- Let Ingredients Chill: Make sure to let your mixture chill as directed; this helps maintain shape while cooking.
- Texture Troubles: If your mixture feels too wet, incorporate a bit more flour; too dry? A splash of milk will help.
- Fry Slices One at a Time: Don’t overcrowd the pan for even cooking and a nice golden crust on each cake.
- Customize: Feel free to mix in other veggies or herbs based on what you have on hand or what you enjoy.
Cheesy Colcannon Potato Cakes with Scallions offer a delightful blend of flavor and texture, making them the perfect dish for various occasions. From family dinners to casual get-togethers, these potato cakes are sure to impress your friends and family. Don’t hesitate to play around with the ingredients to make them your own! Enjoy every bite of these scrumptious treats, and take pride in sharing such a beloved dish that’s easy to make!
Recipe FAQs
Can I make these potato cakes ahead of time?
Absolutely! You can prepare the mixture and refrigerate it as specified. You can also shape the cakes and freeze them for later use. Just remember to adjust cooking time if you’re cooking them straight from the freezer.
How can I make this recipe dairy-free?
You can easily make these cheesy potato cakes dairy-free by substituting the butter with olive oil or vegan butter and using plant-based milk alternatives like almond milk or oat milk. These substitutions will keep all the delightful flavors while accommodating dietary needs.
What can I serve with Cheesy Colcannon Potato Cakes?
These potato cakes pair beautifully with a variety of dishes. You can serve them alongside grilled meats, a fresh garden salad, or even your favorite dipping sauces, such as ranch or tzatziki for a flavor kick.
Can I use leftover mashed potatoes instead of fresh potatoes?
Definitely! If you have leftover mashed potatoes, simply mix in the additional ingredients, adjust the flour for texture, and follow the remaining steps. This is a fantastic way to reduce food waste while enjoying a delicious treat!
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📖 Recipe Card
Cheesy Colcannon Potato Cakes with Scallions
- Prep Time: N/A
- Cook Time: N/A
- Total Time: 0 hours
- Yield: 12 1x
- Category: Main Dishes
- Method: Frying
- Cuisine: Irish
Description
Cheesy Colcannon Potato Cakes with Scallions feature irresistible flavors and simple preparation. Made with potatoes, butter, and bacon, they are the perfect comfort food for quick dinners or healthy meals.
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
- In a medium-large pot, boil the peeled, diced potatoes in salted water until cooked. Strain the potatoes to remove excess water.
- While the potatoes are warm, push them through a potato ricer into a large bowl.
- In the bowl, add cubed butter, milk or cream, flour, beaten egg, chopped chives, and parsley and mix thoroughly.
- Fold in cooked, drained diced cabbage, minced onion, and diced bacon. Season with kosher salt and freshly ground black pepper and mix well. The mixture should be firm; adjust milk/cream and flour if needed.
- Refrigerate the mixture for 4 hours to firm up. Once firm, press out to 1 inch thick and cut with a round cutter.
- In a large frying pan, coat the bottom with non-stick cooking spray and sauté potato cakes on both sides until golden brown. Serve immediately.
Notes
For extra flavor, experiment with herbs like thyme or dill.
These cakes can be made ahead and reheated for a quick meal.
Serve with sour cream or a dipping sauce for added taste.
Nutrition
- Serving Size: 1 cake
- Calories: 200
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
