Name: Cheesy Colcannon Potato Cakes with Scallions
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Irish
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

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Colcannon Potato Cakes, those delightful little rounds of crispy goodness, have a special place in my heart (and stomach!). I first encountered them during a cozy gathering that celebrated Irish culture, and I was instantly captivated by their comforting flavors and satisfying textures. With fluffy potatoes, vibrant cabbage, and savory bacon all coming together in one bite, these cakes become the hero of any meal. They’re not just a side dish; they serve as a delicious remedy for a dreary day, transforming ordinary potatoes into something extraordinary.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cheesy Colcannon Potato Cakes with Scallions
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cheesy Colcannon Potato Cakes with Scallions

It’s hard to resist the lure of homemade Cheesy Colcannon Potato Cakes with Scallions. They boast a perfect balance of creamy and crisp, melting in your mouth while delivering a satisfying crunch with each bite. Whether you serve them at brunch, dinner, or as a savory snack at a party, they are bound to impress. So why not treat yourself to these irresistible cakes? They’re easy to whip up and even more enjoyable to eat!

Why You’ll Love This Recipe

Simple & Quick: Whip these cheesy delights up in no time, making them perfect for any occasion.
Irresistible Flavor: The balance of creamy potatoes with crispy bacon and fresh scallions will surprise your taste buds.
Eye-Catching Appeal: These golden-brown cakes are not only delicious but also a feast for the eyes.
Flexible Serving: Perfect as a side dish, snack, or even breakfast with a fried egg on top!
Diet-Friendly Options: Easily adaptable; consider using vegan butter and omitting the bacon for a plant-based alternative.

Ingredients You’ll Need

4 large potatoes, peeled, small dice: Using starchy potatoes like Russets or Yukon Golds ensures a fluffy texture.
3 ounces butter, cubed: A key player for creaminess; you can substitute with olive oil if needed.
1/4 cup milk or cream: Adds richness; opt for buttermilk for a tangy twist.
1/2 cup all-purpose flour: Helps bind the mixture; can substitute with gluten-free flour if required.
1 egg, beaten: Acts as a binder, using a flax egg is a good vegan alternative.
1/4 cup chopped fresh chives: For a fresh onion-like flavor; green onions or shallots can also work.
1/4 cup chopped fresh curly parsley: Adds a pop of color and freshness; can replace with other herbs like thyme.
1/2 cup cabbage, cooked, drained, and small chop: Traditionally part of colcannon, adds texture and flavor; kale works too.
1/4 cup onions, minced: Enhances the savory profile; shallots can be used for a milder taste.
1/2 cup bacon, cooked, drained, and small dice: Provides a smoky richness; feel free to use turkey bacon for a leaner option.
Kosher salt and freshly ground black pepper: Essential for seasoning to taste.
Non-stick cooking spray: For easy frying without sticking.

How to Make Cheesy Colcannon Potato Cakes with Scallions

Boil Potatoes: In a medium-large pot, place the 4 large peeled and diced potatoes in salted boiling water. Cook for approximately 15-20 minutes until tender and easily pierced with a fork. Drain well and remove as much moisture as possible.

Rice Potatoes: While the potatoes are still warm, transfer them to a potato ricer or use a masher to get a smooth consistency in a large bowl. This technique helps achieve that fluffy texture we all crave.

Combine Ingredients: 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 riced potatoes. Then, stir in 1/4 cup of chopped fresh chives and 1/4 cup of chopped fresh curly parsley. Mix until well combined.

Fold in the Goodness: Delicately fold in the 1/2 cup of cooked, drained, and chopped cabbage, 1/4 cup of minced onions, and 1/2 cup of diced bacon into the mixture. Season it with kosher salt and freshly ground black pepper according to your taste. The combination should hold its shape when pressed—add more flour or milk if necessary to achieve the right consistency.

Chill Mixture: Cover the bowl with plastic wrap and refrigerate the potato mixture for about 4 hours. This chilling period allows the flavors to meld and the mixture to firm up, making it easier to shape.

Shape the Cakes: Once the mixture is firm, press it out onto a lightly floured surface until it’s about 1 inch thick. Use a round cutter to cut out individual potato cakes, shaping them with your hands if needed.

Cook the Cakes: In a large frying pan, coat the bottom with non-stick cooking spray. Over medium-high heat, sauté the potato cakes for 4-5 minutes per side or until they turn golden brown and crisp. Keep an eye on them to avoid burning!

Storing & Reheating

These Cheesy Colcannon Potato Cakes can be stored at room temperature for up to 2 hours. If you want to keep them longer, refrigerate in an airtight container for up to 3 days. For freezing, place the cooled cakes in a single layer in a freezer-safe container, separating layers with parchment paper, and enjoy them within 3 months. Reheat directly from frozen in a preheated oven at 350°F for about 15-20 minutes until heated through, restoring some of their crispness.

Chef’s Helpful Tips

Make sure to drain your cabbage well after cooking to avoid soggy cakes.
Use room temperature egg for better incorporation into the mixture.
If the mixture feels too loose, add a bit more flour to achieve the right texture.
Fry in small batches to prevent overcrowding, ensuring each cake gets that nice golden kiss.
Get creative! Try adding different herbs or spices according to your taste.

It’s hard to sum up just how wonderful these Cheesy Colcannon Potato Cakes with Scallions really are—they blend tradition with comfort effortlessly. Whether you’re enjoying them as a quick snack or impressing guests at a dinner party, they truly bring warmth and joy to your table. So go ahead, give this recipe a try and savor every crispy, cheesy bite. You won’t regret it!

Recipe FAQs

Can I prepare these potato cakes in advance?

Absolutely! You can make the mixture a day ahead and store it in the refrigerator. Just remember to chill it for at least 4 hours before shaping and cooking.