Crispy Colcannon Potato Cakes with Bacon Recipe Easy Homemade Breakfast Idea

Let me tell you, the scent of golden, crispy potato cakes sizzling in butter, mingled with the smoky aroma of bacon, is enough to make anyone’s mouth water. The first time I made these crispy colcannon potato cakes with bacon, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember when I was knee-high to a grasshopper, my grandma whipping up her version of colcannon, a comforting Irish classic, on chilly mornings. Years ago, I tried to recreate that magic, and these potato cakes became my personal go-to for a cozy breakfast that feels like a warm hug.

Honestly, my family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). You know how it is—one batch disappears faster than you’d expect! These potato cakes are dangerously easy and bring pure, nostalgic comfort to any table. Whether you’re looking to brighten up your Pinterest cookie board or need a sweet treat for your kids (with a savory twist), these cakes hit the spot. Perfect for lazy weekend brunches or impressing guests without stress, they’re a staple for family gatherings and gifting, tested more times than I can count—in the name of research, of course.

Why You’ll Love This Recipe

After countless trials and tweaks, this crispy colcannon potato cakes with bacon recipe stands out because it’s:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy mornings or last-minute cravings.
• Simple Ingredients: No fancy grocery runs—chances are you already have these pantry staples on hand.
• Perfect for Breakfast or Brunch: Great for weekend gatherings or a cozy, comforting start to your day.
• Crowd-Pleaser: Kids and adults alike love the crispy edges and creamy center combo.
• Unbelievably Delicious: The smoky bacon pairs beautifully with the creamy mashed potatoes and cabbage, creating a next-level comfort food experience.

What makes this recipe different? Well, I blend the cabbage right into the mashed potatoes for a silky texture, then fold in crispy bacon for that smoky punch. The secret lies in getting the edges just right—golden, crispy, and irresistibly crunchy without drying out the inside. This isn’t just another potato cake; it’s a little slice of Irish-inspired heaven that’ll make you close your eyes after the first bite.

It’s comfort food, sure, but with a bit of flair—faster and lighter than you’d expect, yet still soul-soothing. Perfect for impressing guests without breaking a sweat or turning a simple meal into something memorable and delicious.

What Ingredients You Will Need

This recipe relies on simple, wholesome ingredients to deliver bold flavor and satisfying texture without fuss. Most are pantry staples or easy to find in your local market.

• For the Potato Cake Batter:
• 2 pounds (900g) Yukon Gold potatoes, peeled and cut into chunks (for creamy, buttery mash)
• 4 slices thick-cut smoked bacon, diced (adds smoky crunch)
• 1 ½ cups (150g) green cabbage, finely shredded (classic colcannon ingredient)
• ½ cup (120ml) whole milk, warmed (use dairy-free milk if needed)
• 3 tablespoons unsalted butter, divided (for mash and frying; Kerrygold is my go-to)
• 2 green onions, thinly sliced (adds gentle sharpness)
• Salt and freshly ground black pepper, to taste
• 1 large egg, lightly beaten (helps bind the cakes)
• ½ cup (60g) all-purpose flour (plus extra for dusting; almond flour works for gluten-free)

Pro tip: Look for firm, small-curd cottage cheese if you want to experiment with a creamier texture in your mash instead of butter—in summer, fresh peas or spring onions can substitute the cabbage for a lighter twist.

Equipment Needed

• Large pot for boiling potatoes
• Colander for draining
• Large mixing bowl
• Frying pan or non-stick skillet (10-inch works great)
• Spatula or fish turner for flipping cakes
• Potato masher or fork (or a ricer if you want ultra-smooth mash)
• Measuring cups and spoons

If you don’t have a non-stick pan, a well-seasoned cast iron skillet works beautifully and adds extra crispiness. For budget-friendly options, a sturdy stainless steel pan with a bit more butter will do. A potato ricer is a nice-to-have but not essential—I often mash with a fork for a more rustic texture.

Preparation Method

1. Boil the Potatoes: Place the peeled and cut Yukon Gold potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer until tender, about 15-20 minutes. Test by piercing with a fork—it should slide in easily. Drain well in a colander.
2. Prepare the Cabbage and Bacon: While potatoes cook, in a large skillet over medium heat, melt 1 tablespoon of butter. Add diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan. Add shredded cabbage and sauté in the bacon fat for 3-4 minutes until softened but still bright green. Remove from heat.
3. Mash the Potatoes: Return the drained potatoes to the pot or a large bowl. Add 2 tablespoons of butter and warm milk. Mash until creamy but still slightly textured. Season generously with salt and pepper. Stir in the cooked cabbage, crispy bacon, and sliced green onions.
4. Form the Potato Cakes: Allow the mixture to cool slightly. Add the beaten egg and ½ cup flour, stirring gently until just combined. If the mixture feels too wet, add a little more flour, a tablespoon at a time. Dust a clean surface with flour, then shape the mixture into 8-10 patties about ¾ inch (2 cm) thick.
5. Cook the Cakes: Heat a large skillet over medium heat and add the remaining tablespoon of butter. When shimmering, add the potato cakes in batches, careful not to overcrowd. Cook for 4-5 minutes per side, or until deep golden brown and crispy. Flip carefully with a spatula to keep them intact. Transfer to a paper towel-lined plate to drain excess fat.
6. Serve Warm: Serve immediately while crispy on the outside and soft inside, with a dollop of sour cream or your favorite chutney.

Tip: If the cakes start to brown too quickly, lower the heat slightly. You want a slow crisp so the inside heats through without burning the outside.

Cooking Tips & Techniques

Getting those perfect crispy colcannon potato cakes with bacon requires a few tricks I’ve picked up over the years. First, don’t rush the mash—warm milk and butter help create a silky texture that’s not too sticky. You want the batter moist but able to hold its shape.

When frying, patience is key. Let each side cook undisturbed to develop that irresistible crust. Flipping too soon often results in breakage. I like using a thin, flexible spatula for easy turning—trust me, it saves a lot of frustration.

Overcrowding the pan traps steam and ruins crispiness. Cook in batches if needed and keep finished cakes warm in a low oven (around 200°F/90°C).

One mistake I made early on was adding too much flour, which can dry out the cakes. Add just enough to bind, but don’t go overboard. Also, using Yukon Gold potatoes instead of starchy Russets makes a big difference—they’re creamier and hold together beautifully without gluey texture.

Multitasking tip: While potatoes boil, prep your bacon and cabbage so everything comes together smoothly. And honestly, don’t skimp on the butter—it’s what makes these cakes sing.

Variations & Adaptations

• Vegetarian Option: Skip the bacon and add sautéed mushrooms or caramelized onions instead for a smoky, earthy flavor.
• Gluten-Free Version: Swap all-purpose flour for almond flour or gluten-free flour blends; just note that almond flour may yield a slightly softer cake.
• Seasonal Twist: In spring, toss in fresh peas or chopped asparagus for a pop of color and sweetness. In fall, mix in roasted pumpkin or butternut squash for warmth.
• Cheesy Upgrade: Fold in ¼ cup (25g) shredded sharp cheddar or Parmesan for a melty surprise inside each cake.
• Spicy Kick: Add a pinch of smoked paprika or a finely diced jalapeño to the batter for a little heat.

Personally, I love making a batch without bacon and serving them with a tangy homemade apple chutney—that combo never fails to impress guests.

Serving & Storage Suggestions

Serve these potato cakes hot and crispy right out of the pan, ideally with a dollop of sour cream or a drizzle of lemony yogurt sauce. They pair wonderfully with fresh greens or a simple poached egg on top for an extra special brunch.

For storage, keep cooled cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to bring back the crispiness—microwaving tends to make them soggy, so avoid if you can.

You can also freeze uncooked patties on a parchment-lined tray, then transfer to a freezer bag. When ready, cook from frozen—just add a few extra minutes to frying time. Flavors tend to deepen after resting overnight, so make them a day ahead if you want to prep in advance.

Nutritional Information & Benefits

Each serving of these crispy colcannon potato cakes with bacon offers approximately:

Calories	280-320 kcal
Protein	8g
Fat	15g
Carbohydrates	28g
Fiber	3g

Potatoes provide good-quality carbs and potassium, while cabbage adds fiber and vitamin C. The bacon brings protein and flavor but can be swapped for vegetarian alternatives. This recipe can be adapted for gluten-free or dairy-free diets with simple substitutions.

From a wellness perspective, this dish offers a balanced comfort-food moment—satisfying without being overly heavy. It’s a perfect treat that feels wholesome and nourishing, especially on those mornings when you need a little extra love on your plate.

Conclusion

If you’re looking for a breakfast or brunch recipe that’s both delicious and comforting, these crispy colcannon potato cakes with bacon are definitely worth trying. They combine creamy, savory mashed potatoes with smoky bacon and tender cabbage, all wrapped up in a crispy, golden crust. Customize them with your favorite add-ins or try a vegetarian version—the possibilities are endless.

I love this recipe because it reminds me of home and family, while still being simple enough for weeknight meals. Give it a go, and you might find yourself making it again and again (trust me, it happens!).

Don’t forget to share your thoughts, tweaks, or photos in the comments—I’d love to hear how your batch turns out! Happy cooking and enjoy every crispy, comforting bite!

Frequently Asked Questions

Can I use Russet potatoes instead of Yukon Gold?

Yes, but Yukon Golds are creamier and hold together better. Russets are starchier and might result in a drier or crumbly texture.

How do I make these potato cakes gluten-free?

Simply substitute the all-purpose flour with almond flour or a gluten-free flour blend. You may need to adjust the amount slightly for binding.

Can I prepare these potato cakes ahead of time?

Absolutely! You can shape the patties and refrigerate them for up to 24 hours before frying, or freeze uncooked cakes for longer storage.

What’s the best way to reheat leftover potato cakes?

Reheat in a skillet over medium-low heat to keep them crispy. Avoid microwaving to prevent sogginess.

Can I make these potato cakes without bacon?

Yes, just omit the bacon and consider adding sautéed mushrooms or caramelized onions for extra flavor.

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