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.
Serve with sour cream, mustard, or gravy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: Approx. 170
- Sugar: 2g
- Sodium: 330mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
