Description
Cheesy Colcannon Potato Cakes with Scallions combine irresistible flavors of creamy potatoes, smoky bacon, and fresh herbs. Perfect for a wholesome, quick dinner, these cakes will impress everyone at your table!
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, diced potatoes in salted water until cooked. Drain and push the potatoes through a potato ricer into a large bowl.
- Add cubed butter, milk or cream, flour, beaten egg, chopped chives, and parsley into the bowl. Mix until combined.
- Fold in the cooked, drained diced cabbage, minced onions, and cooked, diced bacon. Season with kosher salt and freshly ground black pepper and mix well. Adjust the consistency if necessary.
- Refrigerate the mixture for 4 hours to firm up. After chilling, press out the mixture to 1 inch thick and cut with a round cutter.
- Coat a large frying pan with non-stick cooking spray and sauté the potato cakes on both sides until golden brown. Serve immediately.
Notes
Refrigerating the mixture is crucial for firm cakes, do not skip this step.
Adjust seasoning to taste; the flavors can be enhanced with more herbs if desired.
Nutrition
- Serving Size: 1 cake
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg