Cheesy Colcannon Potato Cakes with Scallions
Cheesy Colcannon Potato Cakes with Scallions are a delightful twist on a traditional Irish dish that smooths the way for heavenly comfort food. Imagine biting into these golden, crispy cakes filled with creamy mashed potatoes, fragrant scallions, and bits of smoky bacon. The combination of flavors and textures creates a warm hug for your taste buds. Whether you serve them as a side dish at dinner or as a snack for a cozy night in, these potato cakes are sure to be a hit at any gathering.
Table of Contents
This recipe beautifully marries the essence of colcannon — a beloved Irish dish made with potatoes and cabbage — into delicious, easy-to-handle cakes. You won’t need any fancy ingredients or techniques here; just the basics and a bit of patience while the mixture sets. Each bite is a savory experience that uniquely balances the softness of mashed potatoes with the slight crunch from the frying. I’m genuinely excited for you to try these cheesy colcannon potato cakes, especially as they embody the warmth and camaraderie that come with sharing good food.
Why You’ll Love This Recipe
- Simple & Quick: These cheesy potato cakes are easy to whip up and require just a few hours of chilling time, making them a convenient option for any occasion.
- Irresistible Flavor: With tender potatoes, fresh scallions, and savory bacon, each bite is bursting with flavor.
- Eye-Catching Appeal: Golden and crispy on the outside, soft on the inside, these cakes are as fun to look at as they are to eat.
- Flexible Serving: Whether served alongside a hearty main or enjoyed as a tasty snack, they’re perfect for any time of day.
- Budget-Friendly: Using ingredients you likely already have on hand, this dish offers great value without skimping on flavor.
Ingredients You’ll Need
- 4 large potatoes, peeled and small diced: These are the foundation for your potato cakes. Choose starchy potatoes like russets for the best texture.
- 3 ounces butter, cubed: Adds richness and helps create a soft interior.
- 1/4 cup milk or cream: Use whole milk for creaminess; plant-based milks can also work if you’re looking for a dairy-free option.
- 1/2 cup all-purpose flour: Provides structure to your cakes and helps them hold together.
- 1 egg, beaten: Acts as a binder to keep everything intact.
- 1/4 cup chopped fresh chives: For a mild onion flavor, chives are a great touch that brightens the dish.
- 1/4 cup chopped fresh curly parsley: This herb adds freshness and a pop of color.
- 1/2 cup cabbage, cooked, drained, and small chopped: A traditional ingredient in colcannon, adding a nice texture and flavor.
- 1/4 cup onions, minced: Offers additional depth of flavor.
- 1/2 cup bacon, cooked, drained, and small diced: Because who doesn’t love bacon? It adds a smoky, salty element that rounds out the flavors.
- Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing flavors.
- Non-stick cooking spray: This will help your potato cakes fry up without sticking.
How to Make Cheesy Colcannon Potato Cakes with Scallions
Boil Potatoes: Begin by boiling 4 large potatoes in a medium-large pot filled with salted water. Cook until they are fork-tender, which generally takes about 15-20 minutes. Once they’re cooked, pour the potatoes into a strainer to remove all excess water, allowing them to steam dry for a minute.
Rice Potatoes: While the potatoes are still warm, use a potato ricer to push them through into a large bowl. This will give you a fluffy texture that’s perfect for cakes.
Combine Ingredients: Next, add 3 ounces of cubed butter, 1/4 cup of milk or cream, 1/2 cup of all-purpose flour, and 1 beaten egg into the bowl with the riced potatoes. Toss in 1/4 cup of chopped fresh chives and 1/4 cup of chopped fresh curly parsley. Mix everything until well-combined.
Incorporate Vegetables and Bacon: Gently fold in 1/2 cup of cooked, drained, and small-chopped cabbage, 1/4 cup of minced onions, and 1/2 cup of cooked, diced bacon. Season this mixture with kosher salt and freshly ground black pepper to taste. You want a firm consistency; if the mixture seems too wet, add a bit more flour, or if it’s too dry, a splash more milk or cream.
Chill Mixture: Place the mixture into the refrigerator for 4 hours. This chilling step is crucial as it allows the mixture to firm up, making it easier to shape.
Cut Cakes: Once chilled, take the firm mixture out and press it down evenly to about 1-inch thick. Use a round cutter to cut out individual cakes.
Fry Cakes: In a large frying pan, coat the bottom with non-stick cooking spray over medium heat. Carefully add the potato cakes and sauté on both sides until they turn golden brown, around 3-4 minutes per side. The cakes should be crisp on the outside and warm on the inside.
Storing & Reheating
These cheesy colcannon potato cakes can be stored at room temperature for a few hours, but for longer storage, refrigerate them in an airtight container for up to 3 days. If you want to keep them longer, you can freeze the uncooked cakes; just layer them with parchment paper and store them in an airtight container for up to 3 months. Reheat in a frying pan over medium heat for about 5 minutes on each side, until heated through. Keep in mind that the texture may change slightly after freezing, so a little extra frying will help refresh them.
Chef’s Helpful Tips
- Ensure the potatoes are completely dry before ricing to avoid a watery mixture.
- If the mixture feels too sticky, add a bit more flour to make it easier to handle.
- Use leftover mashed potatoes as a shortcut—a great way to diminish kitchen time.
- For a milder flavor, you can use a mix of other herbs like dill or thyme instead of chives.
- If you’re looking to spice things up, consider adding minced jalapeños or your favorite hot sauce to the mixture!
- Make these in advance and freeze them; they’re perfect for a quick meal or snack!
These cheesy colcannon potato cakes not only bring comfort but also embrace a little piece of Irish tradition. Perfect for gatherings or simply a cozy night in, this recipe invites you to enjoy the simple pleasures of home-cooked food. Although they carry a bit of a process, the outcome is well worth the wait. I encourage you to make them, add a personal twist, and share the warmth with loved ones!
Recipe FAQs
Can I prepare the potato cakes in advance?
Absolutely! You can prep the potato mixture beforehand and store it in the fridge for up to 4 hours before shaping and cooking. Alternatively, you can also shape the cakes, freeze them, and then cook from frozen.
What can I serve with cheesy colcannon potato cakes?
These cakes are incredibly versatile. They can be enjoyed with a variety of sides like a fresh garden salad, a dollop of sour cream, or even alongside a hearty stew or roasted meats.
Can I make this recipe vegetarian?
Yes! Simply omit the bacon or swap it for a meat alternative. You could also add more vegetables like mushrooms or bell peppers to give it extra flavor.
Can I use sweet potatoes instead of regular potatoes?
While sweet potatoes will change the flavor profile a bit, they can absolutely be used! Just note that the texture and sweetness will be different, so keep that in mind when mixing in other ingredients.
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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 are a delightful blend of creamy potatoes, fresh herbs, and crispy bacon. This easy-to-follow recipe is perfect for a quick dinner or a comforting family 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 peeled and diced potatoes in salted water until cooked.
- Drain the potatoes and push them through a potato ricer into a large bowl while warm.
- Mix in the cubed butter, milk or cream, flour, beaten egg, chives, and parsley until well combined.
- Gently fold in the diced cabbage, minced onions, and cooked bacon. Season with salt and pepper, adjusting milk and flour as necessary for a firm mixture.
- Refrigerate for 4 hours until the mixture firms up.
- Once firm, press out to 1 inch thick and cut with a round cutter.
- Coat a large frying pan with non-stick spray and sauté the potato cakes on both sides until golden brown.
- Serve immediately.
Notes
For extra flavor, try adding garlic powder or grated cheese to the potato mixture.
Make sure the mixture is firm by adjusting the flour and liquid; it helps form the cakes better.
You can prepare the mixture a day ahead and store it in the fridge.
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
