Name: Cheesy Colcannon Potato Cakes with Scallions
Prep time: PT-491905H36M33S
Cook time: 4 h
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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When it comes to comfort food, few dishes can rival the warmth and satisfaction of classic Irish colcannon. These Cheesy Colcannon Potato Cakes with Scallions take this traditional favorite to the next level by transforming creamy mashed potatoes, savory bacon, and flavorful cabbage into delightful, crispy cakes. The result is an irresistible treat that’s perfect for any occasion, whether it’s a cozy night in or a festive gathering.

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

Cheesy Colcannon Potato Cakes with Scallions

One whiff of these golden-brown cakes sizzling in the pan will have your heart racing with excitement. Imagine the crispy exterior giving way to a luscious, cheesy center—all while the rich flavors of butter, bacon, and fresh herbs dance on your taste buds. Trust me, once you take your first bite, you’ll be hooked. Let’s dive into a recipe that makes these cheesy delights easy to whip up and even easier to love!

Why You’ll Love This Recipe

Simple & Quick: With just a few ingredients and straightforward steps, you can have these fried potato cakes ready to savor in about 40 minutes.
Irresistible Flavor: The combination of creamy potatoes, salty bacon, and vibrant scallions creates a flavor explosion that’s deeply satisfying.
Eye-Catching Appeal: These potato cakes are not only delicious but also visually delightful, making them an excellent choice for parties.
Flexible Serving: Perfect as a savory breakfast, crowd-pleasing snack, or a fantastic side dish for any main course.
Diet-Friendly Options: It’s easy to customize this recipe for gluten-free or even vegetarian diets by swapping out specific ingredients.

Ingredients You’ll Need

4 large potatoes, peeled and cut into small dice: Use starchy potatoes, such as Russet or Yukon Gold, for a creamy texture.
3 ounces butter, cubed: Essential for richness and flavor; you can substitute with olive oil for a dairy-free option.
1/4 cup milk or cream: Adds creaminess; non-dairy milk works if you prefer a dairy-free alternative.
1/2 cup all-purpose flour: Helps bind the mixture; use gluten-free flour if needed.
1 egg, beaten: Provides important binding; flax egg can work as a vegan substitute.
1/4 cup chopped fresh chives: Adds a mild onion flavor that complements the potatoes beautifully.
1/4 cup chopped fresh curly parsley: Brightens the flavors and adds color to your cakes.
1/2 cup cooked cabbage, drained, and finely chopped: A key ingredient in colcannon; use savoy cabbage for a softer texture.
1/4 cup onions, minced: Provides sweetness; sweet onions can offer a gentler flavor.
1/2 cup crispy bacon, cooked, drained, and diced: Adds savory richness; for a vegetarian option, try smoked tofu or tempeh.
Kosher salt and freshly ground black pepper: Essential for enhancing flavor; adjust to your preference.
Non-stick cooking spray: Helps achieve that perfect, golden crust without sticking.

How to Make Cheesy Colcannon Potato Cakes with Scallions

Boil the Potatoes: In a medium-large pot, add your peeled and diced potatoes to salted, boiling water. Cook them until they’re fork-tender, about 15-20 minutes. Drain in a strainer, making sure to remove all excess water.

Ricer the Potatoes: While the potatoes are still warm, push them through a potato ricer into a large bowl. This step is crucial; it yields a light and fluffy texture that’s the foundation of your cakes.

Combine the Mixture: Into the riced potatoes, mix in 3 ounces of cubed butter, 1/4 cup of milk or cream, 1/2 cup of all-purpose flour, and 1 beaten egg. Stir in the chopped chives and parsley, making sure everything is well incorporated.

Fold in the Fillings: Gently fold in the cooked, drained, and finely chopped cabbage, minced onion, and the crispy, diced bacon. Season with kosher salt and freshly ground black pepper to taste. The mixture should be firm; adjust the amount of milk or flour if needed to get just the right consistency.

Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for 4 hours. Allowing the mixture to chill helps it firm up, making it easier to shape into cakes.

Shape the Cakes: Once chilled, take the mixture out of the refrigerator. Press it down about 1 inch thick and use a round cutter to cut out cakes. Transfer them to a parchment-lined tray for easy handling.

Fry to Golden Perfection: In a large frying pan, coat the bottom with non-stick cooking spray and heat over medium. Carefully place your potato cakes in the pan, sautéing each side until they’re golden brown, about 4-5 minutes per side. Serve immediately, while they’re hot and crispy.

Storing & Reheating

Leftover cheesy colcannon potato cakes can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled cakes in a single layer on a baking sheet, then transfer to a freezer-safe container after they’ve hardened, allowing up to 3 months of storage. To reheat, bake them in a preheated oven at 350°F for about 10-15 minutes, or until heated through, refreshing their crispy texture.

Chef’s Helpful Tips

Avoid overworking the potato mixture to maintain a light texture; mix just until combined.
Ensure your potatoes are thoroughly drained; any excess moisture can make your cakes soggy.
Use a combination of butter and oil for frying to achieve that perfect golden crust without burning.
If the mixture feels too sticky when forming cakes, dust your hands with a bit of flour to help shape them.
Experiment with additional herbs, like thyme or rosemary, for an extra flavor twist.

These Cheesy Colcannon Potato Cakes with Scallions are a perfect blend of comfort and flavor that will bring smiles to anyone who shares them. Not only do they showcase the beloved traditional flavors of Irish cuisine, but they also offer a delightful crunch and irresistible cheese that’s hard to resist.

If you have a potato lover in your life, this recipe will surely become a staple. Feel free to play around with the ingredients and make it your own! Perfect for serve on St. Patrick’s Day or just to enjoy a cozy meal, these cakes promise to be a hit on any table. So roll up your sleeves, grab those ingredients, and let’s get cooking!

Recipe FAQs

Can I make these potato cakes in advance?

Yes! You can prepare the potato mixture a day ahead and chill it in the refrigerator until you’re ready to cook. Just shape the cakes right before frying for the best texture.

What can I serve with colcannon potato cakes?

These cakes pair wonderfully with a variety of dishes, such as grilled meats, roasted vegetables, or even a green salad for a balanced meal. They can also stand alone as a hearty snack.

How do I ensure my potato cakes stay crispy?

For the crispiest exterior, make sure to fry them in a hot pan with enough oil, and avoid overcrowding the pan, which can cause steaming rather than frying.

Are there variations I can try?

Definitely! You can add cheese, such as cheddar or gouda, directly into the potato mix for more cheesy goodness, or even try swapping the bacon for mushrooms for a meatless option.