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Crispy Colcannon Potato Cakes with Bacon

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These crispy colcannon potato cakes combine creamy mashed potatoes with cabbage and scallions, enhanced by smoky bacon for a comforting and easy homemade dish.

Ingredients

Scale
  • 2 pounds starchy potatoes (Russets or Yukon Gold)
  • 2 cups finely shredded green cabbage (about 4 oz)
  • 3 large scallions, thinly sliced (white and green parts)
  • 6 slices thick-cut bacon, cooked crisp and chopped
  • 4 tablespoons unsalted butter, divided
  • ½ cup whole milk, warmed
  • ⅓ cup all-purpose flour (can substitute almond flour for gluten-free)
  • Salt and freshly ground black pepper to taste
  • Optional: pinch of nutmeg or dash of smoked paprika

Instructions

  1. Peel and quarter the potatoes. Place them in a large pot, cover with cold salted water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain thoroughly.
  2. While potatoes cook, blanch the shredded cabbage in boiling water for 2 minutes, then drain and pat dry.
  3. Return potatoes to pot or bowl, add 2 tablespoons butter and warmed milk. Mash until smooth but still a bit textured. Stir in blanched cabbage and sliced scallions. Season with salt, pepper, and optional nutmeg or smoked paprika.
  4. Fry bacon slices in a pan over medium heat until crisp. Remove, drain on paper towels, then chop into bite-sized pieces. Reserve a tablespoon of bacon fat for frying the cakes if desired.
  5. Add chopped bacon and flour to the mashed potato mixture. Combine gently but thoroughly.
  6. Chill the mixture for at least 20 minutes in the fridge. Once firm, scoop about ½ cup portions and form into 3-inch round patties, about ½ inch thick.
  7. Heat 2 tablespoons butter plus reserved bacon fat or oil in a large skillet over medium heat. Fry the cakes in batches, about 4-5 minutes per side, until golden brown and crispy. Drain on paper towels.
  8. Serve warm with sour cream or your favorite sauce.

Notes

Chilling the mixture before frying is key to prevent the cakes from falling apart. Use a wide spatula to flip gently. Avoid overcrowding the pan to maintain temperature and crispiness. For a vegetarian version, omit bacon and add smoked paprika or liquid smoke. For gluten-free, substitute flour with almond or gluten-free flour.

Nutrition

Keywords: potato cakes, colcannon, bacon, comfort food, crispy potato cakes, homemade, easy recipe

Find it online: https://flurpchef.com/crispy-colcannon-potato-cakes-with-bacon-easy-homemade-comfort-recipe/