Crispy Colcannon Potato Cakes with Bacon
These crispy colcannon potato cakes with bacon transform leftover mashed potatoes and kale into a cozy, comforting snack or meal with a perfect crunchy exterior and creamy inside.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 potato cakes (about 4 servings) 1x
- Category: Main Course
- Cuisine: Irish
Ingredients
- 4 cups mashed potatoes (about 900g or 2 pounds) – leftover or freshly made, creamy but not too wet
- 2 cups kale, finely chopped (about 60g) – remove tough stems for tenderness
- 4 strips of bacon, chopped – thick-cut preferred
- 1 small onion, finely diced
- 2 green onions, sliced thin
- 1 large egg, beaten (for binding)
- ½ cup all-purpose flour (60g) – plus extra for dusting (use gluten-free flour if needed)
- Salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter – for frying (can swap half with olive oil)
Instructions
- Prep your ingredients (10 minutes): Finely chop the kale, removing any thick stems. Dice the onion and slice the green onions. Chop the bacon into small pieces.
- Cook the bacon and aromatics (8 minutes): Heat skillet over medium heat and cook chopped bacon until crispy. Remove bacon and set aside. In the same pan, sauté diced onion in bacon fat until translucent (3-4 minutes). Add kale and cook 2-3 minutes until wilted but still textured. Remove from heat and let cool slightly.
- Mix the potato cake batter (5 minutes): In a large bowl, combine mashed potatoes, cooked bacon, kale and onion mixture, green onions, beaten egg, and flour. Season with salt and pepper. Stir gently until just combined. Add more flour if mixture is too wet.
- Form the cakes (5 minutes): Dust hands with flour and shape mixture into patties about 3 inches (7.5 cm) in diameter and ¾ inch (2 cm) thick. Place on a plate or tray and dust lightly with flour.
- Fry the potato cakes (10-12 minutes): Heat butter (and a splash of oil if desired) in skillet over medium heat. Add cakes in batches without overcrowding. Cook each side 4-5 minutes until golden brown and crispy. Transfer to paper towel-lined plate to drain excess fat.
- Serve warm: Enjoy fresh from the pan with sour cream, chutney, or alongside a green salad or sautéed vegetables.
Notes
Use Yukon Gold potatoes for creamy mash that holds well. If mash is too watery, add extra flour. Pre-cook bacon slightly for crispier texture. Dust cakes with flour before frying to prevent sticking and improve crispiness. Use medium heat to avoid burning or sogginess. Let pan heat fully before adding cakes. Do not overcrowd pan. Use a thin spatula to flip cakes gently. Rest mixture 10 minutes before shaping for better firmness. For gluten-free, substitute flour with almond or gluten-free flour blends. For vegetarian, omit bacon and add smoked paprika or fried shallots.
Nutrition
- Serving Size: 2 potato cakes
- Calories: 320
- Sugar: 3
- Sodium: 550
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 3
- Protein: 8
Keywords: potato cakes, colcannon, bacon, comfort food, crispy potato cakes, leftover mashed potatoes, kale, easy recipe