Description
Cheesy Colcannon Potato Cakes with Scallions offer a delightful blend of flavors with potatoes, cabbage, and bacon, perfect for quick dinners or comfort food cravings.
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 and diced potatoes in salted water until cooked. Drain the potatoes in a strainer to remove water.
- While still warm, pass the cooked potatoes through a potato ricer into a large bowl.
- In the bowl, add cubed butter, milk or cream, flour, beaten egg, chopped chives, and parsley. Mix until well combined.
- Fold in the diced cabbage, minced onion, and diced bacon. Season with kosher salt and freshly ground black pepper. Mix well, ensuring the mixture is firm. Adjust milk and flour as necessary.
- Refrigerate the mixture for 4 hours to firm up. Once firm, press it out to 1 inch thick and cut into rounds using a cutter.
- Coat a large frying pan with non-stick cooking spray and sauté the potato cakes on both sides until they are golden brown. Serve hot.
Notes
Ensure the potatoes are well-drained for the right consistency.
Letting the mixture chill helps in cutting perfect shapes.
Experiment with different herbs for additional flavor.
Nutrition
- Serving Size: 1 potato cake
- Calories: 240
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg