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Colcannon Cakes
Colcannon Cakes
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Crispy leftover colcannon potato patties featuring mashed potatoes, kale, and scallions.
Ingredients:
  • 1 cup flour
  • Colcannon:
  • 2 1/2 pounds russet potatoes, peeled and cut into large chunks
  • Salt
  • 5 tablespoons unsalted butter
  • 3 lightly packed cups chopped chard, kale, spinach, or cabbage
  • 1/2 cup green onion greens, chopped
  • 1 cup milk or cream
  • Colcannon cakes:
  • About 3 cups colcannon
  • 2 to 3 teaspoons salt
  • 4 tablespoons butter or vegetable oil
  • Lemon for garnish
Instructions:
  • Prepare the colcannon: In a pot, cover potatoes with cold, well-salted water by an inch, bring to a boil, and simmer until fork-tender, around 15-20 minutes. Drain and set potatoes aside. In the same pot, melt butter, sauté greens until wilted for 3-4 minutes, then add green onions for another minute. Mash potatoes in the pot with milk or cream until well combined.
  • Combine egg, flour, and salt with colcannon and refrigerate: Incorporate the egg, flour, and salt into the colcannon mixture. Chill for 15 minutes or more for easier patty shaping.
  • Shape mixture into flat patties of desired size, adding more flour if needed to achieve a shapeable consistency.
  • Achieve a beautiful golden crust: Heat butter or vegetable oil in a large pan over medium-high heat. Place patties in the pan in batches without overcrowding. Fry gently until golden, around 3-4 minutes per side. Rest cooked cakes on a paper towel before serving with lemon slices.

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