Cheesy Colcannon Potato Cakes with Scallions are a delightful fusion of creamy potatoes, crispy bacon, fresh greens, and subtle hints of onion, all perfectly blended into golden-brown cakes. Each bite delivers a balance of comfort and texture that warms the heart and satisfies the soul. Indulgence never quite tasted so good in the form of a potato dish!

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

The first time I made these colcannon potato cakes was on a chilly evening when I craved something cozy yet exciting for dinner. The bubbly, creamy mixtures of the potatoes and the vibrant pop of scallions captured both warmth and flavor. You’ll find that these cakes are not only easy to whip up but they’re also budget-friendly and guaranteed to please anyone at your table. If you’re ready to impress your family or friends at your next gathering, I can’t recommend this recipe enough!

Why You’ll Love This Recipe

Simple & Quick: Prepping and cooking take about an hour, but the flavor feels much more sophisticated.
Irresistible Flavor: The mixture of buttery potatoes, crispy bacon, and fresh chives creates a dish that’s hard to resist.
Eye-Catching Appeal: Beautifully golden and crispy on the outside, fluffy on the inside—these cakes are a treat for both the eyes and the palate!
Flexible Serving: Suitable for breakfast, brunch, or as a side dish for dinner; you’ll find reasons to eat these all day!
Diet-Friendly Options: Easily adapt this recipe to be gluten-free or vegetarian by swapping out the bacon and using gluten-free flour.

Ingredients You’ll Need

4 large potatoes, peeled, small diced: Yukon Gold or Russet work well for their creamy texture. Avoid waxy varieties as they don’t mash as well.
3 ounces butter, cubed: Unsalted butter gives you control over the saltiness. For a vegan option, use a plant-based butter.
1/4 cup milk or cream: While milk will keep the dish lighter, cream adds a rich texture. Substitute with almond or oat milk for dairy-free.
1/2 cup all-purpose flour: This keeps the cakes together; if gluten-free is a must, use a gluten-free blend.
1 egg, beaten: Acts as a binder for the ingredients. Flaxseed or chia seed meal mixed with water can work as an egg substitute.
1/4 cup chopped fresh chives: Offers a vibrant taste; onion greens can be a good alternative if you can’t find chives.
1/4 cup chopped fresh curly parsley: Adds color and fresh flavor; try cilantro for a different twist.
1/2 cup cabbage, cooked, drained, and small chop: This classic ingredient adds to the colcannon tradition; swapping it for kale or spinach works beautifully.
1/4 cup onions, minced: They provide a savory depth; shallots can be a lovely replacement.
1/2 cup bacon, cooked, drained and small diced: The smoky flavor enhances the dish. For vegetarians, swap the bacon for sautéed mushrooms or smoked tempeh.
Kosher salt and freshly ground black pepper: Essential for seasoning—don’t skip this step!
Non-stick cooking spray: This helps achieve that golden, crispy exterior; you can also use olive oil or butter in the pan if preferred.

How to Make Cheesy Colcannon Potato Cakes with Scallions

Boil Potatoes: In a medium-large pot, bring salted water to a boil and add the peeled and diced potatoes. Cook until fork-tender, about 15-20 minutes. Once cooked, pour the potatoes into a strainer and drain all the water.

Riced Potatoes: While the potatoes are still warm, push them through a potato ricer into a large bowl. This step creates a light, fluffy texture that is essential for perfect cakes.

Combine Ingredients: Add 3 ounces of cubed unsalted butter, 1/4 cup of milk or cream, 1/2 cup of all-purpose flour, and 1 beaten egg into the bowl. Toss in 1/4 cup of chopped chives and 1/4 cup of chopped fresh curly parsley. Mix everything well until incorporated.

Fold in Veggies and Bacon: Carefully fold in 1/2 cup of cooked and drained chopped cabbage, 1/4 cup of minced onions, and 1/2 cup of diced, cooked bacon. Season generously with kosher salt and freshly ground black pepper. Ensure that the mixture is firm and not too runny; adjust with a little more flour or milk if necessary.

Chill the Mixture: Cover the bowl and refrigerate the potato mixture for at least 4 hours. This step allows the flavors to meld and makes it easier to form cakes.

Shape the Cakes: After chilling, take the firm mixture and flatten it into 1-inch thick rounds. Use a round cutter to cut out the cakes, or shape them into patties using your hands.

Fry Until Golden: Coat the bottom of a large skillet with non-stick cooking spray and heat over medium. Once hot, add the potato cakes and sauté them until golden brown on both sides, about 3-4 minutes per side. Keep an eye on them to avoid burning!

Serve Immediately: Enjoy your Cheesy Colcannon Potato Cakes hot off the skillet. They’re best when served fresh, but they also make excellent leftovers.

Storing & Reheating

To store any leftover potato cakes, place them in an airtight container at room temperature for up to two hours. If you’re keeping them longer, refrigerate in a sealed container, where they’ll last for up to 3 days. For freezing, you can wrap them individually and place them in a freezer-friendly bag for up to 3 months. When ready to enjoy, reheat in the oven at 350°F for about 10-15 minutes, or until heated through. They may lose some initial crispness, but a quick sauté in a skillet can bring back that golden edge!

Chef’s Helpful Tips

Make sure your potatoes are fully drained after boiling; excess moisture can make your cakes soggy.
For the best texture, ricing potatoes while warm is crucial. Cold potatoes do not yield that fluffy texture needed for the cakes.
For added flavor, consider incorporating a pinch of nutmeg into the mixture. It pairs wonderfully with the potatoes and cabbage!
If the mixture feels too soft, adding an extra tablespoon of flour a little at a time can help firm it up.
You can prepare the potato mixture a day ahead, making these a fantastic option for gatherings.

Cheesy Colcannon Potato Cakes with Scallions blend comfort and flavor in a way that surely invites experimentation in your kitchen. Whether it’s adding your favorite herbs, swapping ingredients, or adjusting spices, this recipe is your canvas. Enjoy the journey of cooking these rich, flavorful cakes, and I’m sure your kitchen will fill with delightful aromas and smiles all around!

Recipe FAQs

Can I make these vegetarian?

Absolutely! Just omit the bacon and you can substitute it with sautéed mushrooms or smoked tempeh for that savory touch.

Can I use different types of potatoes?

While Yukon Gold or Russet potatoes are ideal for their creamy texture, feel free to experiment with other varieties like red potatoes. Just remember that waxy potatoes might yield a denser final cake.

How do I prevent the cakes from falling apart?

Ensure that your mixture is firm and well-mixed, and don’t skip chilling the mixture. This helps to set the cakes and makes them easier to handle.

What dips or sauces do you recommend serving with these cakes?

These potato cakes are fantastic on their own but pair beautifully with a dollop of sour cream or a spicy chipotle mayo. A simple green salad on the side can also elevate the meal.

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Cheesy Colcannon Potato Cakes with Scallions

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Author: Anna
Prep Time: N/A
Cook Time: N/A
Total Time: 0 hours
Yield: 12 1x
Category: Main Dishes
Method: Frying
Cuisine: Irish

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Description

Cheesy Colcannon Potato Cakes with Scallions bring together creamy potatoes, savory bacon, and fresh herbs. This simple recipe results in deliciously crispy cakes, making them ideal for a quick dinner or a comforting meal. Perfect for anyone craving an easy, homemade dish!

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 peeled, diced potatoes in salted water until cooked. Strain the potatoes to remove excess water and push them through a potato ricer into a large bowl while warm.
In the bowl, combine the riced potatoes with cubed butter, milk or cream, flour, beaten egg, chopped chives, and parsley. Mix thoroughly.
Fold in the cooked, drained diced cabbage, minced onion, and diced bacon. Season with kosher salt and black pepper, ensuring the mixture is firm and adjusting milk and flour if necessary.
Refrigerate the mixture for 4 hours to firm up. Once ready, press it out to 1-inch thickness and cut with a round cutter.
In a large frying pan, spray non-stick cooking spray and sauté the potato cakes on both sides until golden brown. Serve immediately.

Notes

For extra flavor, consider adding cheese to the potato mixture.
Ensure the mixture is firm before cutting to maintain the shape while cooking.
These potato cakes can be frozen and reheated for a quick meal.