It’s hard to resist the irresistible charm of Cheesy Colcannon Potato Cakes with Scallions. These crispy potato cakes are not only packed with comforting flavors but also bring together delightful textures that will make your taste buds dance. Imagine digging into a golden-brown cake, the outer crunch giving way to a soft, cheesy interior lovingly infused with scallions and crispy bacon. Whether you’re looking for the perfect side dish for a family dinner or a tasty treat to impress your friends at brunch, these potato cakes are sure to make your mouth water.

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 colcannon during a chilly autumn evening while cooking for some friends. The warm, creamy potatoes, combined with the vibrant greens, transported us straight to the heart of Ireland. Fast forward to today, and I’ve transformed that classic dish into something even more exciting—these scrumptious potato cakes! With simple ingredients and a straightforward method, they are both budget-friendly and crowd-pleasing. I can hardly wait for you to try making them!

Why You’ll Love This Recipe

Simple & Quick: With a prep time of just 30 minutes and a cook time of about 240 minutes, these cheesy cakes come together relatively quickly.
Irresistible Flavor: Expect an explosion of flavors from the buttery potatoes, crispy bacon, and fresh herbs.
Eye-Catching Appeal: Serve these adorable, golden-brown cakes as a side or appetizer—everyone will be impressed!
Flexible Serving: Enjoy them with breakfast, as a snack, or as a delightful side for lunch or dinner.
Diet-Friendly Options: Swap out bacon for a vegetarian version, and they can easily be made gluten-free!

Ingredients You’ll Need

4 large potatoes, peeled and small diced: These are the base of your cakes, providing that comforting potato flavor. Choose Yukon Gold or Russet for creamy results.
3 ounces butter, cubed: Adds richness and helps bind the mixture together. Unsalted butter is recommended for better flavor control.
1/4 cup milk or cream: Ensures the mixture stays moist. You can substitute almond milk or soy milk for dairy-free options.
1/2 cup all-purpose flour: This helps with binding and structure. For gluten-free cakes, try using a gluten-free flour blend.
1 egg, beaten: Acts as a binding agent—without it, the cakes might crumble.
1/4 cup chopped fresh chives: Brings a mild onion flavor and vibrant color. You can substitute with green onions if needed.
1/4 cup chopped fresh curly parsley: Adds freshness; however, feel free to use flat-leaf parsley or omit it if you prefer.
1/2 cup cooked cabbage, drained and small chopped: This traditional ingredient adds a delightful texture and nutritional value. Leftover cooked cabbage works well here.
1/4 cup minced onions: For a savory depth of flavor. Use shallots if you prefer a milder onion taste.
1/2 cup cooked bacon, drained and small diced: Provides a smoky sweetness. You can leave this out for a vegetarian twist or replace it with sautéed mushrooms.
Kosher salt and freshly ground black pepper: Essential for seasoning—don’t skimp on this!
Non-stick cooking spray: To prevent the cakes from sticking to the pan. Olive oil or butter can work in a pinch.

How to Make Cheesy Colcannon Potato Cakes with Scallions

Boil potatoes: Start by placing the 4 large peeled and diced potatoes in a medium-large pot filled with salted water. Boil them until tender, about 15-20 minutes. Once cooked, drain them in a strainer to remove excess water.

Rice the potatoes: While the potatoes are still warm, transfer them to a large bowl by pushing them through a potato ricer. This technique ensures a light and fluffy potato texture, perfect for cakes.

Mix wet ingredients: To the bowl of warm riced potatoes, add 3 ounces of cubed butter, 1/4 cup of milk or cream, 1/2 cup of all-purpose flour, and 1 beaten egg. Incorporate 1/4 cup of chopped fresh chives and 1/4 cup of chopped fresh parsley into this mixture. Stir until everything is combined.

Fold in remaining ingredients: Next, gently fold in the cooked, drained, and small chopped 1/2 cup of cabbage, along with 1/4 cup of minced onions and 1/2 cup of diced, cooked bacon. Season the mixture with kosher salt and freshly ground black pepper. It’s important that this mixture is firm enough to hold its shape; adjust the milk or flour if needed.

Chill the dough: Cover the bowl with plastic wrap and place it in the refrigerator for 4 hours. Doing this firm up the mixture, making it easier to shape the cakes.

Shape the potato cakes: Once chilled, remove the mixture from the fridge and press it out to a thickness of approximately 1 inch. Use a round cutter to cut out your cakes. This can be as simple or as fun as you desire—using cookie cutters can create exciting shapes!

Cook the cakes: In a large frying pan, coat the bottom with non-stick cooking spray and heat it over medium heat. Sauté the potato cakes, cooking each side until they are golden brown, which should take about 3-5 minutes per side. The enticing aroma will fill your kitchen, making it hard to resist!

Serve warm: Enjoy your deliciously crispy Cheesy Colcannon Potato Cakes with Scallions hot, straight from the frying pan.

Storing & Reheating

Once cooled, store your potato cakes at room temperature for up to a day. For longer storage, transfer them to an airtight container and refrigerate for up to 3 days. You can also freeze them in a single layer, ensuring they don’t stick together, and they’ll keep well for up to 3 months. When ready to reheat, simply warm them in a skillet over medium heat for about 5-7 minutes until heated through, allowing that crispy exterior to return.

Chef’s Helpful Tips

Avoid watery potatoes: Ensure your potatoes have been well-drained to avoid a soggy mixture.
Don’t skip chilling: Allowing the mixture to firm up in the fridge is crucial for the cakes’ structure—don’t rush this step.
Experiment with flavors: Add different spices or herbs, like thyme or garlic powder, to elevate the taste.
Engage the senses: Use fresh ingredients whenever possible for the best flavor and vibrancy.
Make ahead: You can prep the mixture a day in advance, just shape and fry when you’re ready to serve.

The comforting, cheesy flavors of Cheesy Colcannon Potato Cakes with Scallions are a delightful way to gather around the table. You’ll appreciate their versatility as they can easily adapt to suit your preferences and any occasion. Whether served as a snack, side dish, or even for brunch, you’ll treasure their comforting essence.

Recipe FAQs

Can I make these potato cakes vegan?

Absolutely! Substitute the butter with a non-dairy option, use flax or chia seeds as an egg replacement, and choose plant-based milk or cream for a delicious vegan twist.

What can I serve with Cheesy Colcannon Potato Cakes?

These cakes pair wonderfully with a variety of dishes. Serve them with a fresh salad, a hearty soup, or even alongside eggs for a fantastic brunch spread.

Can I add extra vegetables to the mixture?

Definitely! Feel free to mix in your favorite vegetables like spinach, kale, or even grated carrots; just make sure they are cooked and well-drained before adding them to the mixture.

What’s the best way to reheat leftover potato cakes?

To keep their crispy exterior and warm interior, reheat in a skillet over medium heat for about 5-7 minutes, turning occasionally until heated through. This helps restore their texture without drying them out!