Description
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.
Serve with sausages, eggs, gravy, or lemon.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Boiling & Pan-Frying
- Cuisine: Irish
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 2g
- Sodium: 330mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
