I love this recipe because it transforms simple mashed potatoes and cabbage into something golden, crisp, and wonderfully savory. The outside fries to a light crust while the inside stays fluffy and flavorful. They’re perfect for using up leftover colcannon, and I can customize them depending on which greens or potatoes I have on hand. They also freeze and reheat beautifully, making them a great make-ahead option.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
for the Colcannon: 2 1/2 pounds russet potatoes, peeled and cut into large chunks Salt 5 tablespoons unsalted butter 3 lightly packed cups chopped cabbage 1/2 cup green onion greens, chopped 1 cup milk or cream
for the Colcannon cakes: About 3 cups colcannon 1 cup flour 1 egg 2 to 3 teaspoons salt 4 tablespoons butter or vegetable oil
Directions
I begin by making the colcannon. I place the potatoes in a pot and cover them with cold, well-salted water by about an inch. I bring the pot to a boil and cook the potatoes until they are fork tender, around 15–20 minutes. I drain the potatoes and remove them from the pot.
In the warm pot, I melt the butter and add the chopped cabbage, cooking it for about 5–7 minutes until wilted. I stir in the green onions and cook for another minute. Then I return the potatoes to the pot along with the milk or cream and mash everything together until fully combined. At this point, I can chill the colcannon until ready to use.
To make the cakes, I mix the egg, flour, and salt into the colcannon. If the mixture feels too soft, I add a little more flour until it holds its shape. I often chill the mixture for 15 minutes so it’s easier to form.
I shape the mixture into flat patties—any size works—as long as they’re not too thick, so they cook evenly. In a large skillet over medium-high heat, I heat the butter or oil. I place the patties in the pan without crowding them, lower the heat to medium, and cook until they’re golden on the bottom, about 3–4 minutes. I flip them and cook the other side. Once done, I let them rest briefly on paper towels.
I serve them hot with sausages and gravy, and eggs, or simply with a squeeze of lemon.
Servings and Timing
This recipe makes about 8–10 cakes, depending on size. Timing: – 20 minutes prep – 20 minutes boiling potatoes – 10 minutes cooking cabbage – 15 minutes chilling (optional) – 10 minutes frying per batch Total: around 1 hour.
Variations
I sometimes swap the cabbage for kale or savoy. For more flavor, I add a pinch of nutmeg or garlic powder. I’ve also stirred in chopped herbs like parsley or chives. If I want extra crispiness, I dredge the patties lightly in flour before frying. Leftover mashed potatoes work well, too, as long as I add cabbage and onions.
Storage/Reheating
I refrigerate leftover cakes for up to 3 days. To reheat, I pan-fry them in a little butter or oil until crisp again, or bake them at 350°F for about 10 minutes. They also freeze well—after forming the cakes, I freeze them on a tray, then store them in a bag. I fry them from frozen, adding a couple of minutes to the cooking time.
FAQs
Can I make the colcannon ahead?
Yes, I often prepare it the day before.
Can I use leftover mashed potatoes?
Absolutely—just add cabbage and green onions.
Can I use a different green?
Yes, kale or spinach works well.
Why chill the mixture?
It firms up the cakes, making them easier to shape and fry.
Can I bake the cakes instead of frying?
Yes, at 400°F for 20–25 minutes, flipping halfway.
Can I make them gluten-free?
Yes, I replace the flour with a gluten-free blend.
How thick should the cakes be?
Flatten them to about 1/2 inch so they cook evenly.
Why are my cakes falling apart?
They may need more flour, or the mixture wasn’t chilled long enough.
Can I add cheese?
Yes, cheddar makes them wonderful and extra savory.
Do they freeze well?
Yes, both before and after frying.
Conclusion
These Colcannon Cakes bring together the creamy comfort of Irish mashed potatoes and the crispy satisfaction of pan-frying. I love how versatile, hearty, and simple they are, and how they work for breakfast, lunch, or dinner. Whether I serve them with sausages, eggs, or just a squeeze of lemon, they always hit the spot.
Crispy, golden cakes made from traditional Irish colcannon—mashed potatoes with cabbage and green onions—pan-fried until the outside is crisp and the inside stays fluffy and savory.
Ingredients
For the Colcannon:
2 1/2 pounds russet potatoes, peeled and cut into large chunks
Salt
5 tablespoons unsalted butter
3 lightly packed cups chopped cabbage
1/2 cup chopped green onion greens
1 cup milk or cream
For the Colcannon Cakes:
About 3 cups prepared colcannon
1 cup flour
1 egg
2 to 3 teaspoons salt
4 tablespoons butter or vegetable oil
Instructions
Place potatoes in a pot, cover with salted water, and boil 15–20 minutes until tender. Drain and set aside.
In the empty pot, melt butter and cook cabbage 5–7 minutes until wilted. Add green onions and cook 1 minute more.
Return potatoes to the pot, add milk or cream, and mash everything together to make colcannon. Chill if needed.
Mix flour, egg, and salt into about 3 cups of colcannon. Add more flour if mixture is too soft. Chill 15 minutes for easier shaping.
Form mixture into 1/2-inch-thick patties.
Heat butter or oil in a skillet over medium-high. Add patties without crowding, reduce heat to medium, and fry 3–4 minutes per side until golden.
Drain briefly on paper towels and serve hot.
Notes
Swap cabbage for kale or savoy.
Add nutmeg, garlic powder, or herbs like parsley or chives.
Dredge patties in flour before frying for extra crispiness.
Leftover mashed potatoes work with added cabbage and scallions.
