Description
Cheesy Colcannon Potato Cakes with Scallions offer a delightful mix of flavors with creamy potatoes, crispy bacon, and fragrant herbs, perfect for a comforting meal or side 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 and diced potatoes in salted water until cooked. Strain the potatoes and push them through a potato ricer into a large bowl while still warm.
- Add the butter, milk or cream, flour, beaten egg, chopped chives, and parsley. Mix until well combined.
- Gently fold in the cooked cabbage, minced onion, and bacon. Season with kosher salt and pepper, ensuring the mixture is firm. Adjust the milk and flour as needed.
- Chill the mixture in the refrigerator for 4 hours until firm. Then, press it to 1 inch thick and cut out rounds with a cutter.
- Coat a large frying pan with non-stick spray. Sauté the potato cakes on both sides until golden brown. Serve hot.
Notes
For added flavor, incorporate different herbs or spices based on preference.
Ensure the mixture is sufficiently firm to hold its shape when frying.
Use a large non-stick pan for even cooking and easy flipping.
Nutrition
- Serving Size: 1 potato cake
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg