Cheesy Colcannon Potato Cakes with Scallions are a scrumptious twist on a beloved classic. Combining creamy mashed potatoes with savory ingredients like crispy bacon, sautéed cabbage, and fresh herbs, these potato cakes provide the perfect comfort food experience. Golden brown on the outside and fluffy on the inside, each bite is a delightful balance of textures and flavors. Trust me, once you taste these savory cakes, you’ll find it hard to have plain potatoes any other way.

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

I remember the first time I made these Cheesy Colcannon Potato Cakes with Scallions; it was a rainy evening, and the comforting aroma filled my kitchen. My family gathered around the dinner table, eagerly anticipating the deliciousness to come. They were an immediate hit! Not only are they easy to whip up, but they also make use of leftover mashed potatoes, reducing waste. Each bite captures the essence of home-cooked goodness. I wholeheartedly invite you to join me in creating this delightful dish that is sure to be a crowd-pleaser.

Why You’ll Love This Recipe

Simple & Quick: Whip up these beauties in under four hours, mostly hands-off while they chill in the fridge.
Irresistible Flavor: Mouthwatering notes of creamy potatoes mingled with crispy bacon and vibrant herbs make every bite count.
Eye-Catching Appeal: These golden cakes are not only delicious but also fun to serve at gatherings.
Flexible Serving: Perfect as an appetizer, side dish, or even a comforting breakfast!
Diet-Friendly Options: Easily adapt the recipe for gluten-free needs by using gluten-free flour.

Ingredients You’ll Need

4 large potatoes, peeled, small dice: Key for the base of your cakes. Use starchy potatoes like Russets for the fluffiest results.
3 ounces butter, cubed: Adds richness and flavor. For a dairy-free option, replace with vegan butter.
1/4 cup milk or cream: Helps achieve a creamy texture. Substitute with almond milk or oat milk for a dairy-free version.
1/2 cup all-purpose flour: Binds the mixture together. Gluten-free flour can also work here.
1 egg, beaten: Acts as a binder. If vegan, consider using flaxseed meal mixed with water.
1/4 cup chopped fresh chives: Adds a mild onion flavor. Can’t find chives? Green onions work well too!
1/4 cup chopped fresh curly parsley: Brings freshness. You can substitute it with fresh dill for a different flavor.
1/2 cup cabbage, cooked, drained, and small chop: A traditional addition. Feel free to use leftover sautéed cabbage.
1/4 cup onions, minced: For extra flavor depth. Leeks can be a nice alternative.
1/2 cup bacon, cooked, drained, and small dice: Offers a delightful crunch. You can swap it out for a vegetarian smoky alternative.
Kosher salt and freshly ground black pepper: Seasoning is crucial to elevate flavors. Adjust to your taste.
Non-stick cooking spray: Ensures the cakes don’t stick while frying. Olive oil or butter can also do the trick.

How to Make Cheesy Colcannon Potato Cakes with Scallions

Boil Potatoes: In a medium-large pot, fill it with salted water and bring it to a rolling boil. Add the 4 large diced potatoes and cook until they’re tender when pierced with a fork, about 15-20 minutes. Once cooked, pour them into a strainer to remove all the water.

Ricing the Potatoes: While still warm, use a potato ricer to push the cooked potatoes into a large bowl. This aerates the potatoes, making them fluffy and preventing lumps.

Combine Ingredients: Add the 3 ounces of cubed butter, 1/4 cup of milk or cream, 1/2 cup all-purpose flour, and 1 beaten egg into the bowl with the riced potatoes. Mix everything well until it’s incorporated and creamy.

Fold in Vegetables and Bacon: Gently fold in the 1/4 cup of chopped chives, 1/4 cup of chopped curly parsley, 1/2 cup of cooked and drained diced cabbage, 1/4 cup of minced onions, and 1/2 cup of cooked diced bacon. Season generously with kosher salt and freshly ground black pepper, and ensure the mixture is firm. Adjust with more milk or flour if needed.

Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 4 hours. This ensures the mixture firms up, making it easier to form cakes.

Shape the Cakes: Once the mixture is chilled, scoop out portions and press them down to about 1 inch thick. Use a round cutter or your hands to shape them; this is where you can show a bit of creativity.

Fry Until Golden: Spray the bottom of a large frying pan with non-stick cooking spray and heat it over medium heat. Once hot, place the potato cakes into the pan and sauté for 3-5 minutes on each side or until golden brown. During this time, you’ll enjoy the delightful aroma wafting through your kitchen.

Serve Warm: Once cooked, serve the potato cakes immediately, garnished with extra chives or a dollop of sour cream for an extra touch.

Storing & Reheating

Once cooled, store any leftover Cheesy Colcannon Potato Cakes with Scallions in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage—just make sure you freeze them flat in a single layer for up to 3 months! When you’re ready to enjoy, reheat in a skillet over medium heat for about 5 minutes on each side until warmed through and crispy again. Keep in mind that the texture may soften slightly after freezing, so a quick pan-fry helps refresh them.

Chef’s Helpful Tips

Avoid overmixing the potato mixture to keep your cakes from becoming tough; you want a light, fluffy texture!
Make sure your potatoes are completely dry after boiling to prevent excess moisture.
For added depth of flavor, consider sautéing your onions before adding them to the mixture.
If you’re looking for some spice, feel free to add chopped jalapeños or hot sauce to your mix!
To save time, prepare your potato mixture a day in advance and let it chill overnight.

These Cheesy Colcannon Potato Cakes with Scallions not only deliver a delightful crunch and rich flavors but are also an ideal way to repurpose any leftover mashed potatoes. Feel free to get creative with the ingredients, maybe even adding your favorite cheeses or seasonal vegetables. I can already picture them gracing your dinner table, smiles all around as everyone digs in.

Recipe FAQs

Can I make these potato cakes ahead of time?

Absolutely! You can prepare the mixture and shape the cakes a day in advance. Just store them in the refrigerator, and when you’re ready to eat, fry them up fresh!

What can I use instead of bacon?

If you’re looking for a vegetarian option, feel free to swap bacon for smoked tempeh or mushrooms. They provide a delicious, savory flavor that complements the potatoes beautifully.

Can I freeze the uncooked potato cakes?

Yes, freeze them uncoooked by placing them on a parchment-lined baking sheet until solid, then transfer to a freezer-friendly bag. They can be stored for up to 3 months, and you can cook them directly from frozen—just add a couple of extra minutes to the cooking time!

What type of potatoes work best for this recipe?

Starchy potatoes, like Russets or Yukon Golds, are perfect for this dish. They yield a fluffy texture and make the best mashed potatoes for your cakes. Waxy potatoes don’t mash well and can lead to a gummy texture.

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Cheesy Colcannon Potato Cakes with Scallions

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: No Data
Cook Time: 240 minutes
Total Time: 0 hours
Yield: 12 servings 1x
Category: Main Dishes
Method: Frying
Cuisine: Irish

Print Recipe

Description

These Cheesy Colcannon Potato Cakes with Scallions are a delightful twist on a classic dish. With a mix of potatoes, crispy bacon, and fresh herbs, they offer a comforting homemade experience. Perfect as a quick dinner or a festive side, these cakes are irresistible and incredibly easy to prepare!

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

Cook Mode Prevent your screen from going dark

Instructions

Boil the peeled, diced potatoes in salted water until cooked. Strain to remove water and ricer the potatoes into a large bowl while warm.
Add cubed butter, milk or cream, flour, beaten egg, chives, and parsley to the potatoes and mix well.
Fold in the cooked and drained cabbage, minced onion, and diced bacon. Season with salt and pepper, mixing until firm. Adjust milk and flour as needed.
Refrigerate the mixture for 4 hours until firm. Once set, press it out to 1 inch thick and cut into round shapes.
Heat a large frying pan coated with non-stick spray and sauté the potato cakes on both sides until golden brown. Serve hot.

Notes

For extra flavor, consider adding garlic powder or smoked paprika to the mixture.
Ensure the cakes are well-chilled before cooking for the best texture.
Serve with sour cream or applesauce for a tangy contrast.