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Crispy Colcannon Potato Cakes Recipe Easy Homemade Irish Potato Cakes with Butter

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These crispy colcannon potato cakes combine creamy mashed potatoes with sautéed kale or cabbage, pan-fried in butter for a golden, crispy crust. A comforting and easy Irish-inspired dish perfect for quick meals.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and diced
  • 4 tablespoons unsalted butter, divided
  • 2 cups finely chopped kale (stems removed) or green cabbage (about 100g)
  • 3 stalks green onions, thinly sliced
  • 1/3 cup whole milk or heavy cream (80ml)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup all-purpose flour (60g)
  • Optional: pinch of nutmeg or smoked paprika

Instructions

  1. Place the diced potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to medium and cook until tender when pierced with a fork, about 15-20 minutes. Drain well and return to the pot to dry out for a minute or two.
  2. Mash the potatoes using a ricer or masher until smooth but still a bit fluffy. Add 2 tablespoons (30g) of butter and the milk or cream. Mix gently until combined. Season with salt and pepper.
  3. Melt 1 tablespoon (15g) butter in a skillet over medium heat. Add the chopped kale or cabbage and sauté until wilted and tender, about 3-4 minutes. Stir in the sliced green onions and cook for another minute. Remove from heat and let cool slightly.
  4. Fold the sautéed greens and green onions into the mashed potatoes. Sprinkle in the flour and mix gently until everything is well combined. If the mixture feels wet, add more flour one tablespoon at a time.
  5. Scoop about 1/2 cup (120g) of the mixture and shape into flat, round cakes roughly 3 inches wide and 1/2 inch thick. Place on a plate or baking sheet. You should get about 8-10 cakes.
  6. Optional: Refrigerate the formed cakes for 20-30 minutes to firm up.
  7. Heat the remaining 1 tablespoon (15g) butter in a skillet over medium heat. Fry the cakes in batches without overcrowding for about 4-5 minutes per side, until golden brown and crispy. Adjust heat as needed.
  8. Transfer the fried cakes to a plate lined with paper towels to drain excess butter. Serve hot with an extra pat of butter on top.

Notes

Let potatoes dry after boiling to avoid soggy cakes. Cool greens before folding in to prevent watery mixture. Chill cakes before frying for better shape retention. Fry in batches to avoid greasy cakes. Use butter for best flavor and crispiness. Reheat in skillet to maintain crisp texture.

Nutrition

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

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