Colcannon Cakes: Why Irish Eyes Are Smiling and Yours Will Be, Too
Tags: recipe, Sutter Home Kitchen Series
We all know the expression “the luck of the Irish.” Well, even if you’re not Irish, you’ll feel mighty lucky once you serve this easy-to-make traditional Irish recipe for Colcannon Cakes – because you’ll immediately see all the smiles you also just served up to your loved ones. If you ever made potato pancakes – aka potato latkes – Colcannon Cakes are sort of the Irish mashed-potato version of both of those, although Colcannon Cakes are also loaded up with all kinds of healthy greens like kale, cabbage, spinach, green onions, and even chard. These puppies are so delicious that there’s no real reason you have to break the news that they’re also packed with hearty goodness.
This particular recipe for Colcannon Cakes comes from Chef Carol at our Sutter Home Kitchen. She recommends pairing it with a glass of refreshing, palate-pleasing Sutter Home Moscato, since its slightly sweet, creamy peach and honeydew melon flavors tastefully complement the russet potatoes and greens in this recipe. If you plan on dishing out Colcannon Cakes for brunch, break out a bottle of Sutter Home Bubbly Brut, and make some crisp, sparkling Mimosas to continue the celebration of this most-excellent taste of happiness.
If you want to add your own touch of pizzazz to these Irish potato pancakes, top them off with slices of warm baked ham, crispy bacon, and even apple sauce. Chef Carol’s version for Colcannon Cakes is the ideal autumn, tummy-warming recipe.
Recipe Ingredients:
Colcannon:
- 2 ½ pounds russet potatoes, peeled and cut into chunks
- 5 T unsalted butter
- 3 cups chopped cabbage, kale, spinach, or chard
- ½ cup chopped green onions
- 1 cup milk
- Salt
Colcannon Cakes:
- 3 cups colcannon
- 1 cup flour
- 1 egg (beaten)
- 3 tsp salt
- 4 T butter or olive oil
Directions:
- Make the colcannon first.
- Boil the potatoes in a pot with well salted water.
- Cook until fork tender.
- Drain the potatoes and return to the same pot.
- Add the butter, chopped greens, and green onions and stir until wilted.
- Add the milk and mash until everything is well mixed.
- Mix the egg, flour, and salt into the colcannon.
- Let the mixture cool so that you can form and shape it into patties.
- You can shape them into whatever size you prefer.
- If the mixture is too wet, you can add more flour.
- Heat the butter or olive oil in a skillet.
- Working in batches, fry the patties until golden brown.
