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
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.
Nutrition
- Serving Size: 1 cake
- Calories: 215
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg