Colcannon and Potato Pancakes
Transform your leftover mashed potatoes into something truly irresistible with these Colcannon and Potato Pancakes, a delightful fusion of traditional Irish flavors and crispy, golden perfection. This hearty recipe combines smooth russet potatoes with sautéed green cabbage and fresh green onions, creating a creamy colcannon base that is then transformed into savory pancakes. With a crisp exterior and tender, flavorful center, these potato pancakes are easy to make and perfect as a side dish, appetizer, or even a satisfying snack. Ready in under an hour, this recipe offers the best of comfort food with a modern twist, incorporating wholesome ingredients like butter, milk, and eggs for richness. Whether you're looking to upgrade your brunch spread or add a unique touch to dinner, these Irish-inspired pancakes are sure to please. Serve warm with a dollop of butter or your favorite garnish for a dish that’s as versatile as it is delicious! Keywords: colcannon potato pancakes, Irish potato recipe, crispy mashed potato pancakes, easy side dish.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Butter
- 2 cups Green cabbage
- 4 stalks Green onions
- 1 cup Whole milk
- 1 cup All-purpose flour
- 2 large Eggs
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Vegetable oil
Instructions
Peel the russet potatoes and cut them into chunks. Place them in a large pot, cover with cold water, and add a pinch of salt.
Bring the pot to a boil, then reduce the heat to simmer. Cook the potatoes until fork-tender, about 15-20 minutes.
While the potatoes are boiling, finely shred the green cabbage and slice the green onions thinly.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shredded cabbage and cook for 5-7 minutes until soft and lightly browned.
Drain the cooked potatoes and transfer them to a large mixing bowl. Mash them until smooth.
Stir the cooked cabbage, sliced green onions, 1 cup of milk, and 1 tablespoon of butter into the mashed potatoes. Mix well to combine. Add 1 teaspoon of salt and 1/4 teaspoon of black pepper.
Let the colcannon mixture cool slightly, then stir in the flour and crack in the eggs. Mix until a thick batter forms.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Scoop about 1/4 cup of the colcannon batter and shape it into a pancake, about 1/2 inch thick.
Place the pancake in the skillet and cook for 3-4 minutes per side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil as needed.
Serve the colcannon and potato pancakes warm, garnished with additional green onions or butter if desired.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.2 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1155 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
