Name: Cheesy Colcannon Potato Cakes with Scallions
Prep time: PT-492603H12M29S
Cook time: PT-492603H12M29S
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 classic Irish dish. With a crispy exterior and a creamy, cheesy center, these potato cakes are sure to steal the show at any meal. The combination of buttery mashed potatoes, tender cabbage, and smoky bacon gives them a hearty flavor that satisfies even the pickiest eaters. Plus, they are incredibly easy to whip up, making them a perfect option for a quick weeknight dinner or a casual family gathering.

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 first stumbled upon this recipe during a chilly autumn evening when all I wanted was something warm and comforting. As soon as I took my first bite of these cheesy potato cakes, it felt like a hug in food form. The unique mix of flavors and textures—crispy edges and a soft, cheesy interior—made me realize I had found a recipe worth sharing. Trust me, once you try these cheesy colcannon potato cakes, you might never want to go back to regular mashed potatoes again!

Why You’ll Love This Recipe

Simple & Quick: Easy to make and ready in under an hour.
Irresistible Flavor: The combination of bacon, cabbage, and cheese creates a satisfying bite that’s full of flavor.
Eye-Catching Appeal: These cakes are golden brown and crispy on the outside, perfect for sharing.
Flexible Serving: Whether as a side dish, snack, or breakfast, they’re versatile enough for any meal.
Diet-Friendly Options: Swap out bacon for a vegetarian option or use dairy alternatives for a gluten-free version.

Ingredients You’ll Need

4 large potatoes, peeled and small diced: These are the heart of the dish. Yukon Gold or Russet potatoes are ideal for their creamy texture.
3 ounces butter, cubed: Butter adds richness and enhances flavor; try using unsalted for better control over seasoning.
1/4 cup milk or cream: This helps create a creamy texture. You can substitute with almond milk or coconut milk for a dairy-free option.
1/2 cup all-purpose flour: Needed for binding. If you’re gluten-free, you can use a blend of gluten-free flours.
1 egg, beaten: The egg helps everything stick together. For a vegan substitute, try flaxseed meal mixed with water.
1/4 cup chopped fresh chives: They add a mild onion flavor and a touch of color. Green onions can be used as a substitute.
1/4 cup chopped fresh curly parsley: This fresh herb brightens the flavor; feel free to omit it if you’re not a fan.
1/2 cup cabbage, cooked, drained, and small chopped: Cabbage adds texture and nutritional value. You can use kale or spinach as alternatives.
1/4 cup onions, minced: For aroma and flavor. Shallots can also work nicely here.
1/2 cup bacon, cooked, drained, and small diced: This brings a savory smokiness. For a vegetarian dish, consider using smoked tempeh instead.
Kosher salt and freshly ground black pepper: Essential for seasoning; adjust to taste.
Non-stick cooking spray: For frying, ensures the cakes don’t stick and become golden.

How to Make Cheesy Colcannon Potato Cakes with Scallions

Boil Potatoes: In a medium-large pot, boil the peeled and small diced potatoes in salted water. Once they are tender, usually after about 15-20 minutes, pour the potatoes into a strainer to remove the water.

Ricer Them: While still warm, push the cooked potatoes through a potato ricer into a large mixing bowl. This will give your mixture a fluffy texture that’s crucial for perfect potato cakes.

Mix in Ingredients: Add the cubed butter, 1/4 cup milk or cream, 1/2 cup all-purpose flour, and 1 beaten egg to the bowl of riced potatoes. Gently combine these ingredients until well mixed.

Fold in Add-ins: Carefully fold in the cooked and drained chopped cabbage, minced onions, and diced bacon. Season with kosher salt and freshly ground black pepper. Mix until everything is combined, ensuring the mixture is firm but not too sticky—this may require adjusting milk and flour slightly.

Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for about 4 hours, allowing the mixture to firm up. This step is crucial to help the cakes hold their shape while frying.

Shape the Cakes: Once the mixture has chilled, press it down to about 1 inch thick and use a round cutter to cut out cake shapes.

Fry the Cakes: Heat a large frying pan over medium-high heat and coat the bottom with a non-stick cooking spray. Add the potato cakes to the pan and sauté until both sides are golden brown, which should take about 4-5 minutes per side.

Serve these savory treat immediately to enjoy the contrast between the crispy crust and the creamy filling.

Storing & Reheating

To store leftover cheesy colcannon potato cakes, let them cool completely at room temperature before placing them in an airtight container; they can be stored at room temperature for up to 2 hours. If you need to refrigerate them, they will last for up to 3 days in the fridge. You can also freeze the uncooked cakes—just wrap them in plastic wrap, place them in a freezer-safe bag, and they can be frozen for up to 3 months. When ready to eat, reheat cooked cakes in a skillet over medium heat for about 5 minutes on each side, or until warmed through. The texture may change slightly, but a quick re-crisp in the pan will refresh them nicely.

Chef’s Helpful Tips

To avoid mushy cakes, ensure the potatoes are well-drained after boiling, and don’t skip the chilling step.
Work with room-temperature ingredients for better incorporation, especially with the egg and milk.
If your mixture feels too wet, add a little more flour; if too dry, a dash more milk or cream can help.
For extra flavor, consider sprinkling some grated cheese on top of the cakes right before serving.
These cakes can be made ahead of time; just fry them right before serving for the best texture.

These cheesy colcannon potato cakes are not just delicious; they are versatile and perfect for using leftover mashed potatoes or for impressing guests at your next gathering. Whether you enjoy them as a side dish or stand-alone snack, they’re bound to become a favorite. Get creative with your toppings or sides, and truly make this recipe your own. Enjoy every bite!

Recipe FAQs

Can I make these potato cakes without bacon?

Absolutely! You can leave out the bacon for a vegetarian version. If you want to add some depth of flavor, consider using smoked paprika or a bit of liquid smoke for that savory bite.

Can I use leftover mashed potatoes instead?

Yes, using leftover mashed potatoes is a great shortcut! Just skip the boiling and ricing steps and combine your leftover mashed potatoes with the other ingredients until well mixed.

How can I customize the herbs used in this recipe?

Feel free to swap out the chives and parsley for your favorite herbs! Dill, thyme, or even a bit of rosemary could add a unique flavor to the cakes.

What should I serve with these colcannon potato cakes?

These savory cakes pair wonderfully with a variety of dipping sauces such as sour cream, tartar sauce, or even a sweet chili sauce for an extra kick. They also go great alongside eggs for a hearty breakfast or with a simple salad for lunch.