Cheesy Colcannon Potato Cakes with Scallions are not just any potato dish; they are a delightful combination of creamy mashed potatoes enhanced with greens and bacon, all transformed into crispy, golden cakes. Originating from Ireland, colcannon is traditionally made with potatoes and cabbage or kale, but this fantastic variation adds a modern twist with cheese and scallions, delivering an irresistible savory flavor that makes for a show-stopping side dish. Each bite is a tender, fluffy explosion of comfort, making it hard to resist going back for more.

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

I remember the first time I made these cheesy delights. It was a chilly evening, and I craved something warm and comforting. With just a few basic ingredients I had on hand, I whipped up these Colcannon Potato Cakes, and they brought such joy not just to my palate but to everyone around the dinner table. Perfect as a side for grilled meats or a festive addition to a holiday spread, these cakes are a cinch to prepare, even for folks who aren’t kitchen-savvy. So, let’s get started and indulge in the magic of cheesy colcannon in every delicious bite!

Why You’ll Love This Recipe

Simple & Quick: You can whip these up in about 4 hours (including chilling time), making them ideal for busy evenings.
Irresistible Flavor: The combination of creamy potatoes, salty bacon, fresh herbs, and savory cheese is simply mouthwatering.
Eye-Catching Appeal: The golden-brown crust and vibrant green bits make them a feast for the eyes.
Flexible Serving: Whether as a snack, appetizer, or a side dish, these potato cakes fit perfectly into any meal or occasion.
Budget-Friendly: Made with simple, inexpensive ingredients, they won’t break the bank.

Ingredients You’ll Need

4 large potatoes, peeled and diced: Starchy potatoes like Russets work best for a light, fluffy texture.
3 ounces butter, cubed: This adds richness and flavor; you could use plant-based butter for a dairy-free version.
1/4 cup milk or cream: Choose cream for extra decadence, or stick with milk for a lighter option.
1/2 cup all-purpose flour: Essential for binding the mixture. If you need it gluten-free, try using an all-purpose gluten-free blend instead.
1 egg, beaten: This helps hold everything together. You can use a flax egg as a substitute if vegan.
1/4 cup chopped fresh chives: They provide a mild onion flavor, but green onions are a great alternative too.
1/4 cup chopped fresh curly parsley: Adds a fresh, bright note that balances the richness.
1/2 cup cooked, drained, and chopped cabbage: Cabbage lends nuttiness and texture; kale could be a suitable substitution.
1/4 cup minced onions: They enhance flavor; shallots work just as well for a sweeter taste.
1/2 cup cooked, drained, and diced bacon: Adds savory richness; feel free to omit if you want a vegetarian version.
Kosher salt and freshly ground black pepper: Essential for seasoning; adjust according to your taste.
Non-stick cooking spray: This prevents sticking and helps create a golden crust.

How to Make Cheesy Colcannon Potato Cakes with Scallions

Boil Potatoes: Start by placing your peeled and diced potatoes in a medium-large pot filled with salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Ensure they’re soft enough to mash before draining fully.

Ricer Potatoes: Once cooked, drain the potatoes in a strainer. While still warm, pass the potatoes through a potato ricer into a large mixing bowl. This step ensures a super smooth consistency, preventing any lumps.

Mix Ingredients: To the riced potatoes, add 3 ounces of cubed butter, 1/4 cup milk or cream, 1/2 cup all-purpose flour, and 1 beaten egg. Blend everything together until just combined. Sprinkle in 1/4 cup chopped chives and 1/4 cup chopped parsley for that fresh burst of flavor.

Fold Other Ingredients: Now, gently fold in 1/2 cup of cooked, drained diced cabbage, 1/4 cup minced onions, and 1/2 cup of diced bacon. This mixture should be firm enough to hold its shape; if it feels too loose, drizzle in a little more flour or milk as needed. Taste and season with kosher salt and freshly ground black pepper.

Chill Mixture: Transfer the potato mixture to the refrigerator and let it chill for about 4 hours. This allows it to firm up, making it easier to shape into cakes.

Shape Cakes: Once your mixture has chilled, take it out and press it into a even layer about 1 inch thick. Use a round cutter to cut your potato cakes into beautiful circles, making them ready to fry.

Fry Cakes: Coat the bottom of a large frying pan with non-stick cooking spray and heat it over medium heat. Place the potato cakes in the pan, frying them for 3 to 4 minutes on each side or until they are golden brown. You want them crisp on the outside while remaining soft inside.

Serve: Enjoy these cheesy colcannon potato cakes warm, perhaps with a dollop of sour cream or a sprinkle of extra chives on top. They’re best served straight from the pan!

Storing & Reheating

Leftover cheesy colcannon potato cakes can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, they freeze beautifully! Just layer them between parchment paper in a freezer-safe bag, and they can last up to 3 months. To reheat, simply thaw in the fridge overnight and crisp them up in a skillet on medium heat for about 5 minutes on each side until they’re piping hot and golden again.

Chef’s Helpful Tips

Be sure to thoroughly drain your boiled potatoes to prevent a watery mixture.
If your potato cakes are falling apart during frying, adding a bit more flour can help with binding.
For added flavor, consider sautéing your onions before mixing them in, deepening their sweetness.
Test one potato cake first to gauge cooking time, adjusting as necessary for your stovetop.
These cakes are equally delicious cold or reheated, making them great for lunchboxes!

The cheesy colcannon potato cakes with scallions combine comfort and flavor, striking the perfect balance for any meal. They’re fun to make and serve, making them a delightful addition to your culinary repertoire. Each bite is an invitation to savor the comforting flavors of home.

Recipe FAQs

Can I make these potato cakes ahead of time?

Absolutely! You can prepare the potato mixture and shape it into cakes the day before. Just store them in the fridge; when you’re ready to cook, pop them into a hot pan, and they’re good to go!

What can I substitute for bacon in this recipe?

For a vegetarian option, simply omit the bacon. You might also consider diced mushrooms sautéed in a bit of olive oil to add a savory, umami flavor without the meat.

Can I use other greens besides cabbage?

Yes! Feel free to experiment with different greens like kale or spinach. Just make sure they are cooked and drained well before mixing them into the potatoes.

How do I know when my cakes are done frying?

Your potato cakes should be a lovely golden brown on both sides and feel hot all the way through. If you’re unsure, a quick taste of one will reveal if they’re hot and crispy enough!

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Cheesy Colcannon Potato Cakes with Scallions

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Author: Dorothy
Prep Time: N/A
Cook Time: 240 minutes
Total Time: 0 hours
Yield: 12 servings 1x
Category: Dinner
Method: Pan-Fry
Cuisine: Irish

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Description

These Cheesy Colcannon Potato Cakes with Scallions are a delightful twist on a classic dish, combining tender potatoes with crispy bacon and fresh herbs. Easy to make, they are ideal for a quick dinner or a comforting snack. Enjoy the rich flavors and crispy texture, all in one delicious cake!

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

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Instructions

Boil the diced potatoes in salted water until tender. Drain and pass them through a potato ricer into a large bowl.
In the bowl, add butter, milk or cream, flour, beaten egg, chives, and parsley. Mix thoroughly.
Fold in the cooked cabbage, minced onion, and diced bacon. Season with salt and pepper. The mixture should be firm; adjust with flour or milk if needed.
Refrigerate the mixture for 4 hours until firm. Then, shape into 1-inch thick cakes using a round cutter.
Heat a large frying pan with non-stick cooking spray. Sauté each potato cake until both sides are golden brown. Serve hot.

Notes

Let the mixture chill for the full 4 hours for best results.
Add more herbs to suit your taste, such as dill or thyme.
These cakes can be made ahead and reheated for convenience.