Name: Cheesy Colcannon Potato Cakes with Scallions
Prep time: PT-492145H40M14S
Cook time: PT-492145H40M14S
Yield: 12
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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Cheesy Colcannon Potato Cakes with Scallions are a delightful twist on a traditional Irish dish. These cakes blend hearty potatoes with a comforting creamy texture, vibrant scallions, and bursts of flavor from fresh herbs and crispy bacon. Each bite is packed with layers of taste that transports you to cozy kitchens and family gatherings. They’re golden on the outside, soft and cheesy within, making them the perfect companion to a sunny brunch or as a delightful snack.

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

My first encounter with these cheesy potato cakes was on a rainy afternoon, craving something warm and satisfying. To my surprise, what emerged from the frying pan was nothing short of sensational. These cakes quickly became a cherished favorite among friends and family. What I love most about this recipe is how effortlessly they come together. You can whip them up with leftover mashed potatoes, making them a budget-friendly option that doesn’t skimp on flavor. Once you try them, you’ll be eager to share the joy!

Why You’ll Love This Recipe

Simple & Quick: This recipe whips up in about 1 hour, making it perfect for busy evenings or surprise guests.
Irresistible Flavor: The combination of creamy potatoes, crispy bacon, and fresh chives delivers a taste that’s both comforting and rich.
Eye-Catching Appeal: Golden, crispy cakes create an inviting dish that you’ll love serving at brunch or parties.
Flexible Serving: Perfect for breakfast, a fun appetizer, or a hearty side dish—it fits any occasion!
Diet-Friendly Options: Substitute the bacon with sautéed mushrooms for a vegetarian-friendly option.

Ingredients You’ll Need

4 large potatoes, peeled and small diced: Russet potatoes work best for a creamy texture. If you’re in a pinch, Yukon Golds can also work nicely.
3 ounces butter, cubed: Unsalted butter gives a rich flavor. For a dairy-free option, use vegan butter instead.
1/4 cup milk or cream: Whole milk is great for creaminess, but you can replace it with non-dairy milk if preferred.
1/2 cup all-purpose flour: This helps bind everything together. Use a gluten-free blend to make it gluten-free.
1 egg, beaten: The egg adds richness and helps to bind the ingredients. For an egg-free option, try a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
1/4 cup chopped fresh chives: They add a subtle onion flavor; you can replace them with green onions if you don’t have chives.
1/4 cup chopped fresh curly parsley: Fresh parsley adds a fresh taste; you may also use flat-leaf parsley if that’s what you have.
1/2 cup cooked cabbage, drained and small chopped: Use green cabbage for a traditional flavor, or get creative with napa cabbage for a twist.
1/4 cup minced onions: Yellow onions provide a sweet flavor; shallots could be another fantastic option.
1/2 cup cooked bacon, diced: Crumbled bacon brings a savory punch; for a vegetarian twist, omit this or use a plant-based alternative.
Kosher salt and freshly ground black pepper: Essential for seasoning—adjust according to your taste.
Non-stick cooking spray: Ensures the cakes fry without sticking; you can also use a bit of oil for frying.

How to Make Cheesy Colcannon Potato Cakes with Scallions

Boil the Potatoes: Start by boiling the 4 large potatoes in a medium-large pot with salted water. Allow them to cook until fork-tender, which should take about 15-20 minutes. Once cooked, pour them into a strainer to remove the water, but make sure to keep them warm.

Ricing the Potatoes: Immediately after draining, pass the warm potatoes through a potato ricer into a large bowl. This step is crucial as it creates super smooth mashed potatoes, which form the base of your cakes.

Add the Creamy Ingredients: To 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. The warmth of the potatoes will help melt the butter, creating a deliciously creamy texture as you incorporate it all.

Incorporate the Greens and Bacon: Fold in 1/4 cup of chopped chives, 1/4 cup of chopped parsley, 1/2 cup of cooked, drained, and chopped cabbage, along with 1/4 cup of minced onions, and 1/2 cup of diced cooked bacon. Mix everything until well combined, and season with kosher salt and freshly ground black pepper to taste.

Achieve the Right Consistency: Ensure your mixture is firm enough to hold its shape—if it feels too soft, adjust by adding a bit more flour or, if needed, a splash more milk or cream until perfect.

Chill the Mixture: This mixture should be refrigerated for about 4 hours. Chilling helps the flavors meld and will make it easier to form the cakes later.

Shape the Cakes: Once your mixture is firm, transfer it from the fridge. Gently press out the mixture to about 1 inch thick on a clean surface. Using a round cutter, cut out your potato cakes like you would for scones.

Fry the Potato Cakes: Coat the bottom of a large frying pan with non-stick cooking spray. Heat it over medium heat, and sauté the potato cakes in batches. Fry them until each side is golden brown and crispy, typically around 4-5 minutes per side.

Serve Immediately: These Cheesy Colcannon Potato Cakes with Scallions are best served hot. Pair them with a dollop of sour cream or a sprinkle of additional fresh herbs for added flavor.

Storing & Reheating

Store leftover Cheesy Colcannon Potato Cakes at room temperature for no more than 2 hours. If you plan to keep them longer, transfer them to an airtight container and refrigerate for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet for 1-2 hours before transferring them to freezer bags, which will keep them fresh for up to 3 months. When it’s time to enjoy again, reheat them in the oven at 350°F for 15-20 minutes or until hot throughout. Note that while the texture may change slightly, a quick re-crisp in the oven can refresh their delightful crunch.

Chef’s Helpful Tips

Avoid overworking the potato mixture, as it can create a gummy texture.
Make sure to remove excess moisture from the cooked cabbage before adding it to the mixture. This helps keep the cakes from becoming soggy.
Fry on medium heat to avoid burning the outside before the inside cooks through.
For extra flavor, consider adding shredded cheese directly into the mixture. Cheddar is particularly great here!
Make-ahead: These cakes can be formed and kept in the fridge for a day before frying. Just remember to separate them with parchment paper to avoid sticking.

The joy of cooking these cheesy colcannon potato cakes is truly rewarding, from the first boil to the golden fry. They are not only warming but also versatile enough for any time of the day. Whip up a batch and bring family or friends together over a shared love for comforting flavors. Feel free to experiment with ingredients and spices to make this dish your own. The delight of savory flavors wrapped in a crispy exterior will have you reaching for seconds before you even realize it!

Recipe FAQs

Can I make these potato cakes ahead of time?

Absolutely! After shaping the cakes, you can place them on a baking sheet and cover them tightly with plastic wrap. Refrigerate for up to a day or freeze for up to three months. Just remember to separate them with parchment paper if freezing!

What can I serve with Cheesy Colcannon Potato Cakes?

These potato cakes pair beautifully with any protein, such as grilled chicken or roasted vegetables. They are also incredible on their own with a dipping sauce or a side of sour cream and fresh herbs.

Can I substitute the bacon?

Yes! If you want a vegetarian option, feel free to replace the bacon with sautéed mushrooms or leave it out entirely without affecting the overall flavor too much.

What’s the best way to fry these cakes?

Fry the cakes on medium heat to ensure an evenly golden exterior while allowing them to warm through. Avoid overcrowding the pan to keep them crisp and perfectly cooked!