Ingredients
Potato Cake Mixture
- 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)
Serving & Garnish
- Sour cream, for dipping
- Fresh dill, minced, for garnish
- Flaky sea salt, for garnish
Instructions
- Prepare the mixture: In a large bowl, thoroughly combine the cooled colcannon mashed potatoes, eggs, flour, kosher salt, black pepper, and olive oil until the mixture is well incorporated and holds together.
- Heat the oil: Place a large frying pan over medium heat and add 2 tablespoons of oil. Allow the oil to heat until shimmering and hot, ensuring it is ready for frying.
- Form and fry the cakes: Scoop the potato mixture in 1/4 cup increments into the hot pan. Use a spoon to flatten and spread each portion slightly to form cakes.
- Cook first side: Fry the cakes for about 2 minutes until the bottom is golden brown and the top starts to look slightly dry.
- Flip and cook the other side: Carefully flip each cake over and continue frying until the second side is also golden brown and the cakes are cooked through.
- Serve: Remove the cakes from the pan, serve warm with a side of sour cream for dipping, and garnish with minced fresh dill and a sprinkle of flaky sea salt.
Notes
- Ensure the colcannon potatoes are fully cooled before mixing to help the cakes hold better during frying.
- You can adjust seasoning to taste, adding more salt or pepper as desired.
- Use a neutral oil like vegetable oil if preferred for frying to avoid overpowering the flavors.
- Frying on medium heat helps achieve a crispy exterior without burning.
- These cakes can be kept warm in a low oven while frying the remaining batches.
- Leftover cakes reheat well in a skillet or oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Irish
