This recipe for Colcannon Cakes is easy and delicious. They are crispy fried on the outside and creamy Irish mashed potatoes on the inside. With bites of corned beef, you get tasty and traditional Irish flavors.
Irish Potato Cakes
Not sure what to do with your leftover Colcannon? I highly recommend that you make these fried potato cakes. They still have the creaminess of mashed potatoes with a crunch on the outside that adds extra flavor and texture. My favorite ingredient is corned beef. This recipe is a great way to use leftover corned beef as well. It adds an extra layer of saltiness to the Colcannon cakes without being too overpowering.
Why You’ll Love These Colcannon Cakes
- Great for Freezing: These Colcannon cakes are very freezer-friendly! Make them ahead of time and enjoy them another day.
- Side or Appetizer: Make this recipe as a side with your favorite protein or as a tasty appetizer.
- Quick and Easy: Since you can make these from leftover mashed potatoes, this is a super easy recipe that’s ready in 35 minutes.
What You’ll Need
The most important ingredients are mashed potatoes and corned beef. The rest are easy-to-find pantry staples!
- Colcannon Irish mashed potatoes: This recipe is best with leftover homemade Colcannon.
- Corned Beef: If you don’t have leftover corned beef, you can purchase some from the deli at your local grocery store.
- Flour and Egg: These two ingredients work together as binders to hold the fried mashed potato cakes together while they cook.
- Seasonings: I use salt, pepper, and garlic powder but you can also use onion powder, paprika, or any spice you wish.
- Vegetable oil: This is my favorite oil for frying. Feel free to use canola oil as a substitute if you like.
- Garnish/Dips: Serve these Colcannon cakes with sour cream or mustard. I like to top them with chopped chives or green onions for color and freshness.
How to Make Colcannon Cakes
Here is the overview of how to make Irish mashed potato cakes. For more details, see the recipe card below.
- Combine potatoes and corned beef. In a large bowl, stir the corned beef into the Colcannon until well combined.
- Add remaining ingredients. Add flour, egg, and seasoning and mix until it becomes a sticky batter.
- Heat the oil. Add vegetable oil to a large pan over medium heat.
- Scoop and make patties. Scoop ¼ cup of the mixture and form into a patty. Add it to the hot skillet and cook in batches for as many as you can with some room in between the potato pancakes.
- Fry. Cook the Colcannon cakes for 3-4 minutes per side or until golden. Transfer to a paper-towel-lined plate.
- Serve. Garnish with chives or green onions and enjoy them warm.
Tips for Success
- Watch the heat. Don’t let the pan get too hot or the Colcannon cakes will burn on the outside.
- Mix-Ins. Add chopped bacon or shredded cheddar cheese to these fried potato cakes for more flavor and texture.
- Remove excess oil. Placing the potato cakes on paper towels after they fry will prevent them from becoming soggy.
What to Serve with Colcannon Cakes
Wondering what to serve with these potato cakes? Here are some ideas.
These are my favorite dipping sauces.
- Sour cream
- Mustard
- Fry Sauce
- Cucumber Dill Dip
Storage Directions
Store leftover Colcannon cakes in an airtight container or resealable bag in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F for about 5 minutes or until warmed through. Place these potato cakes in a freezer bag and store them in the freezer for up to 4 months. Thaw in the refrigerator overnight before enjoying.
More Recipes Using Mashed Potatoes
Colcannon Cakes
Ingredients
- 2 cups Colcannon Irish Mashed Potatoes
- 1 cup corned beef cooked, finely diced
- 1/4 cup all-purpose flour
- 1 large egg
- 1/4 teaspoon garlic powder
- salt to taste
- pepper to taste
- vegetable oil for frying
- sour cream or mustard for serving, optional
- fresh chives or green onions chopped for garnish
Instructions
- In a mixing bowl, combine the Colcannon Irish mashed potatoes and diced corned beef. Mix well until the corned beef is evenly distributed throughout the potato mixture.
- Add the flour, egg, garlic powder, salt, and pepper to the bowl. Stir until all the ingredients are thoroughly combined and form a sticky batter.
- Heat a thin layer of vegetable oil in a large skillet over medium heat.
- Scoop about 1/4 cup of the potato mixture and shape it into a patty between your hands. Gently place the patty into the hot skillet. Repeat with the remaining potato mixture, leaving enough space between each fritter.
- Cook the fritters for 3-4 minutes on each side, or until they turn golden brown and crispy. Flip them carefully using a spatula.
- Once cooked, transfer the fritters to a paper towel-lined plate to drain any excess oil.
- Repeat the frying process until all the potato mixture has been used, adding more oil to the skillet as needed.
- Serve the Colcannon Potato Fritters while they are still warm. Optionally, you can serve them with sour cream or mustard for dipping.
- Garnish with fresh chives or chopped green onions.
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1 thought on “Colcannon Cakes (Irish Mashed Potato Cakes)”
I can’t wait to try these, they sound delicious!And look scrumptious!