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
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.
Nutrition
- Serving Size: 1 cake
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg