I love this recipe because it takes something as humble as mashed potatoes and cabbage and turns it into a satisfying, versatile side dish. The colcannon itself is rich and creamy, and once mixed with flour and egg, it becomes sturdy enough to pan-fry into golden cakes. They’re easy to make, great for using leftovers, and incredibly filling.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
for the Colcannon 2 1/2 pounds russet potatoes, peeled and cut into large chunks Salt 5 tablespoons unsalted butter 3 lightly packed cups chopped cabbage 1/2 cup green onion greens, chopped 1 cup milk or cream
for the Colcannon cakes About 3 cups colcannon 1 cup flour 1 egg 2 to 3 teaspoons salt 4 tablespoons butter or vegetable oil
Directions
I make the colcannon first. I place the potatoes in a pot, cover them with well-salted cold water, and bring them to a boil. I cook until fork-tender, about 15–20 minutes.
I drain the potatoes and set them aside. In the warm pot, I melt the butter, add the chopped cabbage, and cook for 5–7 minutes until wilted.
I stir in the green onions and cook for another minute.
I return the potatoes to the pot, add the milk or cream, and mash everything together until well combined. I let the mixture cool or refrigerate it if making ahead.
To form the cakes, I mix the colcannon with the flour, egg, and salt. If the mixture feels too soft, I chill it briefly or add more flour.
I shape the mixture into flat patties.
In a large skillet over medium-high heat, I heat the butter or oil. I reduce the heat to medium and fry the patties in batches for 3–4 minutes per side, until golden brown.
I transfer the finished cakes to a paper towel-lined plate while I finish the rest.
Servings and Timing
This recipe makes about 10–12 cakes, depending on size. Prep time: 20 minutes Cook time: 30 minutes Total time: about 50 minutes
Variations
I swap cabbage for kale, spinach, or Swiss chard.
I mix herbs like parsley or chives into the batter for freshness.
I add shredded Irish cheddar for a cheesy version.
I serve the cakes with sour cream, mustard, or gravy for different flavor profiles.
Storage/Reheating
I store leftover cakes in an airtight container in the refrigerator for up to 3 days. They reheat best in a skillet over medium heat to regain crispness, but the oven or air fryer works well too. I freeze uncooked patties and thaw them in the fridge before frying.
FAQs
Can I use leftover mashed potatoes?
Yes, I mix them with sautéed cabbage and green onions to create a shortcut colcannon.
Can I bake the cakes instead of frying?
Yes, I bake them at 400°F for about 15–20 minutes, flipping halfway.
How do I prevent the cakes from falling apart?
I chill the mixture, add more flour if needed, and keep the patties relatively flat.
Can I make these gluten-free?
Yes, I use a gluten-free flour blend.
Can I use red or Yukon potatoes?
Yes, though russets give the fluffiest texture.
Can I make the colcannon ahead?
Yes, I refrigerate it up to 2 days in advance.
What should I serve with them?
I love pairing them with sausages, fried eggs, or simply lemon slices.
Can I reduce the salt?
Yes, I season to taste, especially if serving with salty sausages or gravy.
Can I air fry these?
Yes, I spray them lightly with oil and air fry at 375°F for 10–12 minutes, flipping once.
Why are my cakes too soft?
I add more flour or cook them a bit longer over medium heat to firm them up.
Conclusion
I love how these colcannon cakes turn traditional Irish mashed potatoes into crisp, hearty patties that work for breakfast, lunch, or dinner. They’re simple, satisfying, and endlessly adaptable—exactly the kind of recipe I reach for when I want warm, rustic comfort on the plate.
Crispy, hearty patties made from traditional Irish colcannon—mashed potatoes mixed with cabbage, green onions, and butter—pan-fried until golden. These cakes transform simple ingredients into a versatile, comforting side dish perfect for any meal.
Total Time:50 minutes
Yield:10–12 cakes
Ingredients
For the Colcannon
2 1/2 lbs russet potatoes, peeled and cut into large chunks
Salt
5 Tbsp unsalted butter
3 cups chopped cabbage (lightly packed)
1/2 cup chopped green onion greens
1 cup milk or cream
For the Colcannon Cakes
About 3 cups colcannon
1 cup flour
1 egg
2–3 tsp salt
4 Tbsp butter or vegetable oil (for frying)
Instructions
Place potatoes in a pot, cover with well-salted cold water, and bring to a boil. Cook 15–20 minutes until fork-tender.
Drain potatoes and set aside. In the warm pot, melt the butter, add cabbage, and cook 5–7 minutes until wilted.
Stir in green onions and cook for 1 minute.
Return potatoes to the pot, add milk or cream, and mash everything together until well combined. Let cool or refrigerate if making ahead.
To form the cakes, mix 3 cups colcannon with flour, egg, and salt. If too soft, chill briefly or add more flour.
Shape mixture into flat patties.
Heat butter or oil in a large skillet over medium-high heat. Reduce heat to medium and fry patties 3–4 minutes per side until golden.
Transfer finished cakes to a paper towel–lined plate. Repeat with remaining patties.
Notes
Swap cabbage for kale, spinach, or Swiss chard.
Add herbs like parsley or chives for freshness.
Mix in shredded Irish cheddar for a cheesy version.
