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Colcannon Potato Cakes Recipe

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3.9 from 8 reviews

These Colcannon Potato Cakes are a delightful way to transform leftover colcannon or mashed potatoes into crispy, cheesy patties perfect for breakfast or as a savory side dish. Golden and crunchy on the outside, with a creamy, cheesy interior, they are easy to prepare and can be enjoyed warm with eggs, bacon, or sausages.

Ingredients

Potato Cake Mixture

  • 3 cups leftover colcannon (or leftover mashed potatoes)
  • 1 large egg (lightly beaten)
  • 3 tablespoons all purpose flour
  • 1 cup grated cheddar cheese
  • Salt and pepper to taste

Coating and Frying

  • 1 cup seasoned panko breadcrumbs (or plain panko with seasoning)
  • Oil for frying (such as olive oil)

Instructions

  1. Combine Potatoes and Egg: In a large bowl, mix the leftover colcannon or mashed potatoes with the lightly beaten egg until fully combined to help bind the mixture.
  2. Add Flour Gradually: Sprinkle in the flour one tablespoon at a time, mixing thoroughly after each addition to incorporate it evenly into the potato mixture.
  3. Incorporate Cheese and Season: Stir in the grated cheddar cheese, then season with salt and pepper to taste, ensuring the mixture is flavorful.
  4. Form Patties: Using a large cookie scoop, portion out balls of the potato mixture and shape each into a 3-inch diameter patty. Place the patties on a baking sheet or platter, then chill in the freezer for 5-10 minutes to firm up.
  5. Prepare Panko Coating: Spread the seasoned panko breadcrumbs in a shallow bowl in a single layer to prepare for coating the patties.
  6. Coat Patties: Evenly coat each chilled patty in the panko breadcrumbs and return to the baking sheet. Freeze for another 5-10 minutes to help the patties hold together during frying.
  7. Heat Skillet and Oil: Warm a large nonstick skillet over medium to medium-high heat and add enough olive oil to thinly coat the bottom. Heat until the oil is hot and shimmering, ready for frying.
  8. Fry Patties in Batches: Carefully add the potato cakes to the hot skillet and fry for 3-4 minutes until the bottom is golden brown and crispy.
  9. Flip and Cook Other Side: Use fingers and a spatula to gently flip each patty, then cook for another 3-4 minutes until the other side is also golden and crispy.
  10. Drain and Keep Warm: Transfer the cooked patties to a paper towel-lined plate to absorb excess oil. If cooking in batches, keep them warm in a 325°F oven until ready to serve.
  11. Serve and Enjoy: Serve the colcannon potato cakes warm as a side dish or a hearty breakfast treat alongside eggs, bacon, or sausages.

Notes

  • Using leftover colcannon helps to add extra flavor with cabbage and onions already incorporated, but mashed potatoes work well too.
  • Chilling the patties before coating and frying helps them hold their shape and prevents breaking apart.
  • Season the panko breadcrumbs or use seasoned panko for added flavor in the crust.
  • Use a nonstick skillet and enough oil for a crispy exterior without soaking up too much grease.
  • Keep cooked patties warm in a low oven if preparing in batches for serving all at once.

Find it online: https://dishcooks.com/colcannon-potato-cakes-recipe/