Colcannon Potato Cakes
I’ve recently fallen in love with Colcannon, but it has competition, though it’s Colcannon too – these Colcannon Potato Cakes! Leftover Colcannon – delicious Irish mashed potatoes with cabbage – is transformed into crispy-edged, uber-tasty potato cakes and let me tell you. These Colcannon Potato Cakes are IT.
To be honest, I really want to say they “slap,” but I’m too old for that.
Colcannon Potato Cakes
Ingredients
For the Colcannon Cakes
2 cups leftover colcannon mashed potatoes cooled2 large eggs1/4 cup all-purpose flour1/2 teaspoon kosher salt + more to taste1/8 teaspoon freshly ground black pepper + more to taste2-3 tablespoons olive oil or vegetable oil, for frying
For serving
sour creamfresh dill mincedflaky sea salt
Instructions
Notes
Nutrition
The Story Behind the Recipe
I recently created (and shared!) a recipe for Colcannon, Irish mashed potatoes with cabbage. I LOVE this side dish, especially for St. Patrick’s Day. But then I remembered that such thing as mashed potato cakes exist, and I couldn’t get the idea out of my head.
Enter: Colcannon Potato Cakes.
We’re talking leftover Colcannon – buttery, creamy mashed potatoes with onion, garlic, and sautéed cabbage – formed into patties and pan-fried until crisp.
What’s not to love?!
Why You’ll Love Colcannon Cakes
Super fast – Just 15 minutes to make.
Takes care of leftovers – It’s always nice when you can transform leftovers into another dish.
Small list of ingredients – Just leftover Colcannon, eggs, flour, salt and pepper, and some oil to fry them.
DELICIOUS – Fluffy inside, crispy outside, a little salty, buttery, yummmmmm. Especially with fresh herbs and sour cream.
Ingredient Details
Leftover Colcannon (Irish Mashed Potatoes with Cabbage) – You’ll want them cooled so that they don’t cook the eggs when you mix them in.
Eggs – To help bind the potato cakes together (and I like the nice added hit of protein!)
Flour – I use all-purpose flour for these Colcannon Patties. It helps to hold them together and helps to create a crisp outer layer. I suspect that a one-for-one gluten-free blend or maybe even potato starch would work, but I haven’t tested a GF version yet.
Salt & pepper
Olive oil or vegetable oil for frying these colcannon cakes – I’m partial to olive oil, but vegetable oil is a nice neutral choice that stands up to high heat and crisps up a bit better.
Sour cream, fresh dill, and flaky sea salt – For serving.
How to Make Colcannon Patties (Step-by-Step with Pics)
In a medium mixing bowl, stir together the cold colcannon mashed potatoes, eggs, flour, and salt and pepper.
Heat a frying pan then add the oil. When the oil is shimmering, scoop the batter into the pan. I like to use approx. 2-tablespoons per patty, for around a 3-inch patty. Use a spoon to flatten it out gently.
Let the batter cook until golden on the bottom and looking slightly matte/dry on top. Flip and cook on the other side.
Serve with sour cream, dill, and flaky sea salt.
Tip for Success
If the potato batter sticks to your spoon, quickly dip the spoon into the oil before scooping the potatoes, and they’ll slide right off.
More Mashed Potato Recipes
Colcannon (Irish Mashed Potatoes with Cabbage)
The Best Mashed Potatoes (with Cream Cheese)
Golden Mashed Potatoes (with Turmeric)
Crock Pot Garlic Mashed Potatoes
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