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
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 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