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Crispy Colcannon Potato Cakes with Bacon

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A simple and soulful Irish comfort food featuring crispy potato cakes made with mashed Yukon Gold potatoes, sautéed cabbage, and smoky bacon. Perfectly crispy on the outside and tender inside, these cakes are quick to make and full of cozy flavor.

Ingredients

Scale
  • 2 pounds (900g) Yukon Gold potatoes, peeled and cut into chunks
  • 6 slices smoked bacon, diced
  • 1 small green cabbage (about 1 pound/450g), finely shredded
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup (60ml) whole milk or cream
  • 2 green onions (scallions), thinly sliced
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon freshly grated nutmeg (optional)
  • 1 cup (120g) all-purpose flour, for dusting
  • Vegetable oil or additional butter, for frying

Instructions

  1. Place peeled and chunked Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes.
  2. While potatoes cook, bring a separate pot of salted water to boil. Add shredded cabbage and blanch for 2-3 minutes until just tender. Drain well, squeezing out excess moisture.
  3. In a large skillet over medium heat, cook diced bacon until crisp, about 5-7 minutes. Transfer bacon to a paper towel-lined plate and reserve about 1 tablespoon of bacon fat in the pan.
  4. Drain cooked potatoes thoroughly and return to pot or warm bowl. Add 2 tablespoons butter, milk, salt, pepper, and nutmeg if using. Mash until smooth but still slightly textured.
  5. Fold in blanched cabbage, cooked bacon, and sliced green onions into the mashed potatoes. Mix gently until evenly combined.
  6. Dust your hands with flour. Shape the mixture into 8-10 patties, about 3 inches wide and 1/2 inch thick. Lightly coat each cake with flour, shaking off excess.
  7. Heat reserved bacon fat and a tablespoon of butter or oil in the skillet over medium heat. Add potato cakes in batches, cooking for 4-5 minutes per side until deep golden brown and crispy.
  8. Transfer cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce or sour cream.

Notes

Start potatoes in cold water for even cooking. Blanch cabbage to reduce moisture and bitterness. Use medium heat when frying to get a golden crust without burning. Chill mixture if too loose before shaping. Avoid overcrowding the pan. Keep cooked cakes warm in a 200°F oven if cooking in batches. Reheat in skillet to maintain crispiness; avoid microwave.

Nutrition

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

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