Name: Colcannon Potato Cakes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Irish
Ingredients: 2 cups leftover colcannon mashed potatoes (cooled); 2 large eggs; 1/4 cup all-purpose flour; 1/2 teaspoon kosher salt (+ more to taste); 1/8 teaspoon freshly ground black pepper (+ more to taste); 2-3 tablespoons olive oil (or vegetable oil, for frying); Sour cream, for dipping; Fresh dill, minced, for garnish; Flaky sea salt, for garnish

Jump to Recipe· 4.3 from 7 reviews

If you’re searching for a cozy, comforting dish that transforms simple leftover mashed potatoes into a crispy, golden delight, you’ve got to try this Colcannon Potato Cakes Recipe. These cakes are everything you want in a snack or side—crispy edges, soft and flavorful centers packed with cabbage and green onion from traditional colcannon, and a buttery richness that only good potatoes can deliver. It’s a beautiful way to reinvent leftovers while impressing your friends and family with something that tastes special yet feels wonderfully homey.

Ingredients You'll Need

A stack of about ten golden brown potato pancakes with crispy edges and uneven round shapes fills a large white plate. Each pancake has a mix of light golden and darker brown spots, showing a cooked texture with some small green bits and sprinkled coarse salt on top. Around the plate, there are small white dishes with fresh green herbs, some whole potatoes, a folded olive green cloth napkin, and a small green vase with white flowers on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Getting started is a breeze because this recipe relies on a handful of straightforward ingredients, each playing a key role in bringing texture, flavor, and color together. Whether you have leftover colcannon or plan to make it fresh, these basics set the stage for a perfect potato cake every time.

2 cups leftover colcannon mashed potatoes: The foundation of our cakes, packed with cabbage and scallions for depth.
2 large eggs: Acts as a binder to hold everything together when frying.
¼ cup all-purpose flour: Keeps the cakes firm and gives just enough structure.
½ teaspoon kosher salt: Enhances all the flavors without overpowering them.
⅛ teaspoon freshly ground black pepper: Adds a subtle hint of warmth and spice.
2-3 tablespoons olive oil: For frying, delivering a beautiful golden crust with rich flavor.
Sour cream: A creamy, tangy dip to complement the crispy cakes.
Fresh dill (minced): Brightens the dish with an herbaceous note.
Flaky sea salt: For finishing, providing a light crunch and saline pop.

How to Make Colcannon Potato Cakes Recipe

Step 1: Mixing the Ingredients

Start by combining all the core elements: take your cooled leftover colcannon mashed potatoes, break in the eggs, sprinkle in the flour, salt, pepper, and drizzle the olive oil. Mix them gently but thoroughly until everything is evenly incorporated. You want a cohesive, thick mixture that’s ready to hold its shape when it hits the pan.

Step 2: Preparing the Pan and Oil

Heat a large frying pan over medium heat and add 2 tablespoons of olive oil once the pan is hot. Wait for the oil to shimmer; this ensures your potato cakes will sizzle and crisp up instead of sticking or becoming soggy. The golden crust we’re after starts right here.

Step 3: Frying the Potato Cakes

Using about ¼ cup increments of the potato mixture, drop spoonfuls into the pan. Press them gently with the back of the spoon to spread out just a bit, creating small patties. Let them cook on one side undisturbed until the bottoms turn a gorgeous golden brown and the tops look a little dry, around 2 minutes. Then, carefully flip each cake and cook the other side until equally golden and cooked through. Patience at this stage rewards you with a perfectly crispy crust and a tender inside.

Step 4: Serving Up the Goodness

Remove the cakes from the pan and place them on a plate lined with a paper towel briefly to absorb any excess oil. Serve these stunning little potato treats warm, with generous dollops of sour cream on the side. Sprinkle fresh dill and flaky sea salt over the top for a fresh, herby finish that elevates every bite.

How to Serve Colcannon Potato Cakes Recipe

The image shows two golden-brown pancakes with uneven edges on a white round plate, topped with a dollop of white cream and sprinkled with small green herb pieces. One pancake is on top of the other, and a fork is holding a piece of the top pancake covered with some white cream. The background is a white marbled surface with scattered green herb leaves, a small dish of white salt flakes, and a small dish of white cream with green herbs nearby. A green cloth napkin is partially visible under the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like fresh dill and flaky sea salt amps up the flavor while adding a pop of color and texture. Sour cream is a classic that cuts through the richness of the fried cakes and adds a pleasant tang. You can also experiment with chives or a drizzle of garlic butter for extra flair.

Side Dishes

Colcannon Potato Cakes pair beautifully with lighter sides such as a crisp green salad or steamed veggies to balance the richness. For a heartier meal, serve alongside sausages or pan-seared fish to turn your plate into a satisfying, full-on feast.

Creative Ways to Present

Think beyond the plate and serve these cakes stacked with layers of smoked salmon and a dollop of crème fraîche for an elegant appetizer. Or create sliders using your potato cakes as buns, filled with pulled pork or grilled mushrooms—delicious statements that will wow your guests at any gathering.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (though they'll be hard to resist), store them in an airtight container in the refrigerator. They'll keep well for 2 to 3 days and can easily be reheated for a quick snack or side dish.

Freezing

These potato cakes freeze beautifully. Lay them out on a baking sheet in a single layer to freeze individually before transferring to a freezer-safe bag or container. This prevents sticking and lets you reheat just what you need.

Reheating

For the crispiest results, reheat your Colcannon Potato Cakes in a skillet over medium heat with a touch of oil. Avoid microwaving if you want to keep that perfect crust, but if you’re in a hurry, a quick zap followed by a brief pan crisp-up does the trick.

FAQs

Can I make colcannon potatoes from scratch for this recipe?

Absolutely! Traditional colcannon is mashed potatoes mixed with cabbage and green onions, so you can prepare it fresh using your favorite recipe, then cool it before making the cakes. Fresh colcannon works just as well as leftovers here.

What kind of cabbage works best in colcannon?

Savoy or green cabbage are classic choices for colcannon. Both have a mild flavor and tender texture when cooked, complementing the creamy potatoes perfectly without being overpowering.

Is it possible to bake these potato cakes instead of frying?

Yes, you can bake the cakes for a lighter version. Preheat your oven to 400°F (200°C), place the patties on a parchment-lined baking sheet, brush lightly with oil, and bake for 20-25 minutes, flipping halfway through, until golden and crisp.

Can I substitute flour for something gluten-free?

Definitely! You can swap the all-purpose flour for gluten-free flour blends or even finely ground oat flour. Just be mindful that texture may vary slightly, but the cakes will still taste amazing.

How do I know when the potato cakes are cooked through?

When both sides are golden brown and the edges feel firm to the touch, your cakes are done. The interior should feel hot and set, not overly soft or runny, so cooking each side for about 2 to 3 minutes does the trick.

Final Thoughts

There’s something truly satisfying about taking humble leftovers and turning them into a dish that’s crisp on the outside, soft on the inside, and bursting with flavor. This Colcannon Potato Cakes Recipe is just that kind of magic—effortless, delicious, and loved by everyone who tries it. Next time you have leftover colcannon, don’t hesitate; make these cakes and watch them disappear in no time. Your taste buds—and your friends—will thank you!