Description
Cheesy Colcannon Potato Cakes with Scallions offer a delightful twist on traditional comfort food. With crispy edges and a creamy center, these cakes blend potatoes, bacon, and fresh herbs for an irresistible meal or snack, perfect for quick dinners and gatherings.
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 diced potatoes in salted water until cooked, then strain to remove water.
- Push warm potatoes through a potato ricer into a large bowl.
- Mix in cubed butter, milk or cream, flour, beaten egg, chopped chives, and parsley until well combined.
- Fold in cooked cabbage, minced onion, and diced bacon. Season with salt and pepper. Adjust flour and liquid for firmness.
- Refrigerate for 4 hours until firm. Press mixture to 1 inch thick and cut with a round cutter.
- Coat frying pan with non-stick spray and sauté cakes on both sides until golden brown. Serve hot.
Notes
Ensure potatoes are well-drained after boiling to prevent sogginess.
The mixture can be refrigerated overnight for easier preparation the next day.
Use extra herbs for added flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg