Description
These Cheesy Colcannon Potato Cakes with scallions are a delightful blend of creamy potatoes, crispy bacon, and fresh herbs. Perfect as a quick dinner or a comforting meal, they are sure to impress family and friends with their irresistible flavor and simple preparation.
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 peeled, diced potatoes in salted water until tender, then drain them well.
- Push the warm, cooked potatoes through a potato ricer into a large bowl.
- Add the cubed butter, milk or cream, flour, beaten egg, chopped chives, and parsley to the bowl and mix until well combined.
- Fold in the cooked, drained cabbage, minced onions, and diced bacon. Season with salt and pepper to taste.
- Mix until the ingredients are combined, ensuring the mixture is firm. Adjust consistency with more milk or flour as needed.
- Refrigerate the mixture for 4 hours to firm it up.
- Once firm, press the mixture into 1-inch thick rounds using a cutter.
- Heat a large frying pan with non-stick cooking spray and sauté the potato cakes on both sides until golden brown.
- Serve immediately.
Notes
Adjust the amount of milk and flour to achieve the desired firmness of the mixture.
Refrigerating the mixture is crucial for firm cakes when cutting them.
Feel free to add more herbs for additional flavor.
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg