Description
Make crispy pan-fried potato cakes using traditional Colcannon ingredients, enhanced with savory bacon.
Ingredients
Scale
- 2 cups leftover mashed potatoes (cool)
- 1 cup cooked, chopped green cabbage or kale
- 4 slices bacon, cooked crisp and crumbled
- 1/4 cup all-purpose flour, plus extra for dusting
- 1 large egg, lightly beaten
- 2 tablespoons milk or cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter or oil, for frying
Instructions
- In a large bowl, combine the cooled mashed potatoes, chopped cabbage or kale, half of the crumbled bacon, flour, egg, milk, salt, and pepper. Mix gently until just combined; do not overmix.
- If the mixture feels too wet to handle, add a little more flour, one teaspoon at a time.
- Divide the mixture into 8 equal portions. Lightly dust your hands with flour and shape each portion into a patty, about 1/2 inch thick.
- Heat the butter or oil in a large non-stick skillet over medium heat.
- Carefully place the potato cakes into the hot skillet, ensuring not to overcrowd the pan. Work in batches if necessary.
- Cook for 4 to 5 minutes per side, until the cakes are golden brown and crispy on the exterior.
- Remove the cakes from the skillet and place them on a paper towel-lined plate to drain excess fat.
- Serve the Colcannon cakes immediately, garnished with the remaining crumbled bacon.
Notes
- For the best texture, use cold, firm mashed potatoes. Warm potatoes make the cakes difficult to handle.
- If you prefer a softer interior, cover the skillet for the first minute of cooking on each side to steam slightly.
- You can prepare the patties ahead of time and refrigerate them for up to 24 hours before frying.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Pan Frying
- Cuisine: Irish
Nutrition
- Serving Size: 1 cake
- Calories: 220
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 6
- Cholesterol: 35