Cheesy Colcannon Potato Cakes with Scallions
Colcannon Potato Cakes, a delightful twist on the traditional Irish dish, encapsulate all the comforting flavors of creamy mashed potatoes, lively scallions, and savory bits of bacon. These cakes boast a perfectly crispy exterior that gives way to a soft, cheesy interior. It’s glorious to bite into one and let the flavors meld together, warm and satisfying.
Table of Contents
I first discovered these delectable cakes during a family gathering where my aunt served them as a side. The combination of creamy potatoes and fresh herbs, combined with the crunch of sautéed edges, made it impossible to stop at one – or two! They quickly became a staple on our dinner table, effortlessly fitting into roast dinners and holiday feasts while also making a great snack for when those cravings strike. Whether you’re looking for a comforting side dish or a unique snack, the cheesy colcannon potato cakes with scallions are an absolute win!
Why You’ll Love This Recipe
- Simple & Quick: Ready in under four hours, most of which is passive time for chilling!
- Irresistible Flavor: The cheesy goodness combined with crispy bacon creates a taste that’s simply mouthwatering.
- Eye-Catching Appeal: These cakes are not only delicious but also attractive, perfect for impressing guests.
- Flexible Serving: Ideal for any meal, whether it’s a cozy breakfast, casual snack, or a festive side dish.
- Diet-Friendly Options: Easily adaptable to be vegetarian or gluten-free with simple substitutions.
Ingredients You’ll Need
- 4 large potatoes, peeled and small diced: These are the base of our cake. Yukon Golds are recommended for their creamy texture.
- 3 ounces butter, cubed: Adds rich flavor and creaminess. Use unsalted for better control of seasoning.
- 1/4 cup milk or cream: This keeps the cakes moist. Feel free to swap with almond milk or coconut cream for a dairy-free option.
- 1/2 cup all-purpose flour: Helps bind the mixture. A gluten-free blend can serve as a great alternative.
- 1 egg, beaten: Acts as a binder. A flax egg can replace it for a vegan version.
- 1/4 cup chopped fresh chives: Adds a mild onion flavor that complements the potatoes beautifully.
- 1/4 cup chopped fresh curly parsley: Brightens up the flavors with a fresh zing.
- 1/2 cup cabbage, cooked, drained, and small chopped: Traditional in colcannon, it brings a lovely texture and earthy flavor.
- 1/4 cup onions, minced: Adds sweetness when cooked. Green onions can be great if you’re short on time.
- 1/2 cup bacon, cooked, drained and small diced: This smoky element transforms the cakes, but feel free to omit for a vegetarian option.
- Kosher salt and freshly ground black pepper: Essential for seasoning and balancing flavors.
- Non-stick cooking spray: For frying without sticking, or use olive oil for a healthier option.
How to Make Cheesy Colcannon Potato Cakes with Scallions
Boil Potatoes: In a medium-large pot, fill with salted water and bring to a boil. Add the peeled and diced potatoes, cooking until fork-tender, about 15-20 minutes. Once soft, thoroughly drain them in a strainer.
Ricing the Potatoes: While still warm, pass the cooked potatoes through a potato ricer into large mixing bowl. This step ensures a fluffy texture — creamier cakes are simply superior!
Mix Ingredients: In the bowl with the riced potatoes, add 3 ounces of cubed unsalted butter, 1/4 cup milk (or cream), 1/2 cup all-purpose flour, and 1 beaten egg. Then, fold in 1/4 cup chopped fresh chives and 1/4 cup chopped fresh parsley. Mix until well combined.
Add Cabbage and Bacon: Gently fold in the cooked, drained, and chopped cabbage, 1/4 cup minced onion, and 1/2 cup diced and cooked bacon. Season generously with kosher salt and freshly ground black pepper, mixing until everything is well incorporated, ensuring the mixture is firm. Adjust the milk or flour if needed to achieve the right consistency.
Chill the Mixture: Cover the bowl with cling wrap and refrigerate for at least 4 hours. This rest time allows the flavors to meld and the mixture to firm up, making it easier to shape.
Shape the Cakes: Once the mixture is set, scoop it out and press into 1-inch thick rounds. Use a round cutter for uniformity, or simply form them by hand for a rustic appearance.
Fry the Cakes: Heat a large frying pan and coat the bottom with a non-stick cooking spray. Carefully add the potato cakes and sauté on medium heat until both sides are golden brown, about 4-5 minutes per side.
Serve: Serve your cheesy colcannon potato cakes immediately, garnished with fresh herbs or a dollop of sour cream if desired. The crispy exterior and soft interior are perfect companions to a variety of dishes!
Storing & Reheating
To store, let the potato cakes cool completely at room temperature and place them in an airtight container. They’ll keep well in the refrigerator for up to 3 days. If you wish to freeze them, stack them between parchment paper, seal in a freezer bag, and store for up to 3 months. To reheat, simply pop them in a preheated oven at 350°F for about 15 minutes until warmed through and crispy. Note that reheating may alter the texture slightly, so adding a touch of fresh herbs or a sprinkle of cheese can revitalize the flavor.
Chef’s Helpful Tips
- Make sure the potatoes are well-drained before ricing to prevent excess moisture.
- Using room temperature butter will help it melt more easily into the potato mixture.
- If your cakes fall apart, they may need a bit more flour to hold together.
- Adding a splash of Worcestershire sauce can enhance the overall flavor, particularly if you’re skipping bacon.
- These cakes can be made ahead and even frozen, making them a perfect quick meal option.
Cheesy colcannon potato cakes with scallions bring comfort food to a new level, perfectly balancing creamy textures with crispy edges. They symbolize warmth and togetherness, making them a lovely addition to any dinner table. Since the recipe is also quite adaptable, don’t hesitate to experiment with ingredients or spices that speak to you!
Recipe FAQs
Can I make these potato cakes ahead of time?
Absolutely! You can prepare the mixture and refrigerate it for up to 24 hours before shaping and cooking.
Can I use leftover mashed potatoes?
Yes! If you have leftover mashed potatoes, you can skip the initial boiling step and incorporate the other ingredients directly. Adjust flour as necessary to achieve a good consistency.
What’s a good dipping sauce for these cakes?
They pair beautifully with a dollop of sour cream or a tangy dipping sauce. For something different, try a spicy chipotle mayo!
How do I make them vegetarian?
Omit the bacon and use vegetable broth when boiling the potatoes for added flavor. Substitute the butter with olive oil or a vegan butter alternative.
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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
These Cheesy Colcannon Potato Cakes with Scallions are a delightful mix of creamy potatoes, crispy bacon, and fresh herbs. Easy to prepare, they’re ideal for a quick dinner, sure to impress anyone who enjoys homemade comfort food.
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 peeled, diced potatoes in salted water until cooked, then strain to remove water.
- Push warm potatoes through a potato ricer into a large bowl.
- Add cubed butter, milk or cream, flour, beaten egg, chives, and parsley; mix well.
- Fold in diced cabbage, minced onion, and bacon. Adjust with salt, pepper, and flour/milk as needed until firm.
- Refrigerate for 4 hours to firm the mixture, then press to 1 inch thick and cut into rounds.
- Coat a large frying pan with non-stick spray and sauté cakes on both sides until golden brown. Serve hot.
Notes
Use a potato ricer for the best texture of the potato base.
Letting the mixture sit in the fridge ensures firm cakes for easy handling.
Adjust seasonings to taste before refrigerating.
Nutrition
- Serving Size: 1 cake
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
