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
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
- 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