Colcannon Potato Cakes
Take your leftover Colcannon (mashed potatoes and greens) and transform them into crispy patties. Garnish with herbs and dip in sour cream for an elite snack - or full meal!
Ingredients
For the Colcannon Cakes
- 2 cups leftover colcannon mashed potatoes cooled
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt + more to taste
- 1/8 teaspoon freshly ground black pepper + more to taste
- 2-3 tablespoons olive oil or vegetable oil, for frying
For serving
- sour cream
- fresh dill minced
- flaky sea salt
Instructions
- In a large bowl, mix together the colcannon potatoes, eggs, flour, salt, pepper, and olive oil.
- Place a large frying pan over medium heat. When hot, add 2 tablespoons of the oil. When the oil is shimmering and hot, add the potatoes in 1/4 cup increments. Use a spoon to spread them out a bit.
- Fry on one side until golden brown on the bottom and slightly dry looking on top, about 2 minutes, then flip and cook on the other side until golden and cooked through.
- Serve with sour cream for dipping. Garnish with fresh dill and flaky sea salt.
Notes
Scaling the recipe: This recipe is easily halved or doubled depending on how much leftover potatoes you have and how many cakes you want to make.
Nutrition Facts
Serving: 2cakes, Calories: 91kcal, Carbohydrates: 10g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 163mg, Potassium: 176mg, Fiber: 1g, Sugar: 0.3g, Vitamin A: 60IU, Vitamin C: 2mg, Calcium: 12mg, Iron: 1mg