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
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.
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg