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Crispy Colcannon Potato Cakes with Bacon

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These crispy colcannon potato cakes combine creamy mashed Yukon Gold potatoes, smoky bacon, and tender cabbage for a comforting Irish-inspired breakfast or brunch dish with golden, crispy edges and a soft center.

Ingredients

Scale
  • 2 pounds (900g) Yukon Gold potatoes, peeled and cut into chunks
  • 4 slices thick-cut smoked bacon, diced
  • 1 ½ cups (150g) green cabbage, finely shredded
  • ½ cup (120ml) whole milk, warmed
  • 3 tablespoons unsalted butter, divided
  • 2 green onions, thinly sliced
  • Salt and freshly ground black pepper, to taste
  • 1 large egg, lightly beaten
  • ½ cup (60g) all-purpose flour (plus extra for dusting)

Instructions

  1. 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. 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. 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. 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. 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 immediately while crispy on the outside and soft inside, with a dollop of sour cream or your favorite chutney.

Notes

Use Yukon Gold potatoes for creamier texture and better binding. Do not overcrowd the pan when frying to maintain crispiness. Add flour gradually to avoid drying out the cakes. For gluten-free, substitute all-purpose flour with almond or gluten-free flour. Reheat in skillet over medium-low heat to keep crispiness; avoid microwaving.

Nutrition

Keywords: colcannon, potato cakes, bacon, breakfast, brunch, crispy, Irish, comfort food

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