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Crispy Irish Colcannon Cakes Recipe Easy Homemade with Buttery Tender Centers

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These crispy Irish colcannon cakes feature a golden, crunchy exterior with buttery, tender centers. Made from mashed potatoes mixed with cabbage and scallions, they are a comforting and easy-to-make side dish perfect for cozy dinners.

Ingredients

Scale
  • 2 pounds (900g) starchy potatoes like Russets or Yukon Golds, peeled and quartered
  • 2 cups (about 150g) finely shredded green cabbage
  • 3 large scallions, thinly sliced
  • 4 tablespoons (60g) unsalted butter, divided and softened
  • 1/4 cup (60ml) milk or cream, warmed
  • 1/2 cup (60g) all-purpose flour, plus extra for dusting
  • 1 large egg, beaten
  • A pinch of freshly grated nutmeg
  • Salt and pepper to taste
  • Neutral oil (vegetable or canola) for shallow frying

Instructions

  1. Place peeled and quartered potatoes along with shredded cabbage in a large pot. Cover with cold salted water and bring to a boil over medium-high heat. Cook for about 15-20 minutes until potatoes are tender and cabbage is softened. Drain thoroughly in a colander.
  2. Return potatoes and cabbage to the pot or a large bowl. Add 2 tablespoons of softened butter and warmed milk or cream. Mash until smooth but still a bit textured. Season with salt, pepper, and a pinch of freshly grated nutmeg. Stir in scallions.
  3. Let the mash cool for about 5 minutes, then stir in the beaten egg and 1/2 cup of flour. If too sticky, add more flour a tablespoon at a time until mixture holds shape.
  4. Dust your hands with flour and form the mixture into 8-10 evenly sized patties, about 3 inches across and 1/2 inch thick. Place on a lightly floured tray or plate and rest for 10 minutes.
  5. In a large skillet over medium heat, melt the remaining 2 tablespoons of butter with about 2 tablespoons of neutral oil.
  6. Carefully add the cakes to the skillet without crowding. Fry for 4-5 minutes per side until golden brown and crispy. Flip gently with a spatula, adjusting heat as needed to avoid burning.
  7. Transfer cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm with a pat of butter or alongside your favorite main dishes.

Notes

Use starchy potatoes like Russets or Yukon Golds for best texture. Drain potatoes and cabbage thoroughly to avoid soggy cakes. Let cakes rest before frying to help them hold shape. Fry over medium heat with a mix of butter and oil to prevent burning and achieve a crispy crust. Test fry one cake first to adjust flour or egg if needed.

Nutrition

Keywords: colcannon cakes, Irish recipe, crispy potato cakes, mashed potato cakes, comfort food, easy side dish

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