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
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 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