lauralovinglife This post may contain affiliate links. Read our Affiliate Program Page
Leftover colcannon from your St. Patrick’s Day bash? I sure had some, and I’m not upset! I love the taste of colcannon no matter how you prepare it. Turn those spuds into irresistible fried potato cakes! Crispy on the outside, creamy and cheesy on the inside – these mashed potato pancakes are a delightful side dish anytime. Embrace the spud life and let those leftovers shine!
Can you Level Up Your Leftover Mashed Potato Game with Colcannon Pancakes!
Yes, you totally can! This recipe is like a delicious magic trick for leftovers – it’s so good, you’ll forget they were even leftovers in the first place!
Even the biggest leftover critics won’t be able to resist this delectable delight!
What is colcannon?
Colcannon, the magical Irish creation that brings together mashed potatoes and sautéed cabbage in a blissful harmony. It’s like the ultimate comfort food hug that originated in Ireland but sneakily made its way to steal the show on St. Patrick’s Day in the US. It’s basically the vegetable equivalent of a party crasher, and we love it for that!
“Homemade colcannon is really delicious, and it becomes even better the next day when it’s made into these golden, crispy, and incredibly tender potato cakes.”
Since Colcannon is basically fancy mashed potatoes, the leftovers are perfect for making fried potato cakes. You just need a few extra ingredients to jazz it up. By the way, if you’re a rebel, you can make these fried potato cakes with regular mashed potatoes too! Enjoy!
Ingredients for Colcannon Fried Mashed Potato Pancakes:
Get ready to turn those leftover colcannon mashed potatoes into a delightful new treat! Here’s what you’ll need to work your magic in the kitchen:
Now, let the transformation begin and prepare to be amazed by the delicious results!
- Leftover Colcannon Mashed Potatoes
- GF Flour
- Cheddar Cheese Shredded
- Salt & Pepper
- Egg
- GF Panko Breadcrumbs and seasonings of your choice
- Olive Oil (or other oil for pan frying the mashed potato patties)
Tips for Making Colcannon Potato and Cabbage Cakes
So, you’re on a mission to create some epic colcannon potato and cabbage cakes? Well, buckle up and get ready for a spud-tacular adventure in the kitchen!
Get your cabbage and potatoes ready for the mash-up of their lives. Talk to them, tell them they’re about to become part of a legendary dish. They’ll appreciate the pep talk.
King Arthur Baking Gluten Free Flours- Don’t add the flour all at once, it’s easier to blend it in gradually and you’ll be sure there’s no dry spots left.
- Grate your own cheese instead of using the pre-grated stuff. It’s gooier and holds the fried mashed potato patties together better.
- Spice things up! Don’t be afraid to add a dash of creativity to your colcannon. Whether it’s a hint of garlic, a sprinkle of chives, or a burst of nutmeg, let your taste buds lead the way.
- Shape those cakes like you’re Michelangelo carving a masterpiece. Take your time, mold them with care, and remember – perfection takes patience (and maybe a bit of trial and error).
- The mashed potato pancakes need to rest in the refrigerator after shaping so they have a chance to firm up. If they’re at room temperature, they’ll be too soft and will fall apart when pan frying.
- Don’t add too much oil, a bit on the pan will suffice, especially if you have a really good nonstick pan.
Now go forth, brave chef, and conquer the colcannon challenge with your newfound tips!
Who Said You Can’t Have Breakfast for Dinner?
If these crispy mashed potato patties bring back memories of hash browns, you’re not the only one feeling the potato deja vu!
- Try these crispy colcannon cakes for breakfast with fried eggs and bacon or sausage.
- Use them as the base for poached eggs topped with Canadian bacon or ham and a bit of hollandaise sauce.
- For a stick to your ribs breakfast, spoon over some sausage gravy and top with a fried egg.
“Mix different foods. Make your own recipes. All recipes are a discovery of a curious mind.”
― Mitta Xinindlu
I hope you give this recipe a whirl; the cakes were crispy on the outside and delightfully squishy with a surprise cheese goo in the middle. I couldn’t get enough of them!
LauraLovingLife
COLCANNON POTATO CAKES GF
Ingredients
- 3 cups Leftover colcannon or leftover mashed potatoes
- 1 Large egg lightly beaten
- 3 tablespoons Gluten Free 1 for 1 Flour
- 1 cup Grated cheddar cheese
- Salt and pepper to taste
- 1 cup Gluten Free seasoned panko breadcrumbs or use plain panko and add your own seasoning mix I added a spicy mix to mine
- Oil for frying
Instructions
- In a generously sized mixing bowl, mingle the leftover colcannon or classic mashed potatoes with the beaten egg. Give it a good stir until it’s all cozy and fully acquainted.
- Sprinkle the flour over the potatoes like a magic trick, one tablespoon at a time. Watch the flour disappear into the potatoes and mix it well. Make sure the potatoes are coated with flour before adding another tablespoon. It’s like hosting a tiny flour party in the mixing bowl!
- Stir in the cheese and mix it well, like you’re introducing two old friends at a party. Then add some salt and pepper, but not too much – we want flavor, not drama!
- Get your cookie scoop ready and shape the mashed potato dough into fancy pancakes, about 3 inches wide each. Place them on a baking sheet or platter (make sure it will fit in the fridge or freezer). Keep going until all the potato mixture is transformed into delicious pancakes. Then put them in the fridge/freezer for 5-10 minutes, just until they’re a bit chilled and firm, but not until they become potato popsicles.
- Add the panko to a shallow bowl and gently shake it into a single layer.
- Coat each of the patties thoroughly in the panko breadcrumbs, like you’re giving them a cozy little blanket. Then, send them back to the baking sheet for a chill session in the freezer – it’s like a spa day for your patties. Let them freeze for an extra 5-10 minutes. Trust me, if they’re too soft, they’ll be as delicate as a panda on a balance beam when you fry them.
- Heat up a large nonstick skillet over medium to medium-high heat. Drizzle some olive oil and ensure the bottom is well coated. When the oil is hot and starts to move across the surface, it’s ready for frying.
- Working in batches, gently place the potato cakes in the hot skillet. Let them cook until they turn golden brown on the bottom, which should take about 3-4 minutes. It’s their time to shine!
- Carefully handle the patty gently and flip it gracefully with a spatula. Let the colcannon cakes cook on the other side for 3-4 minutes until they are golden brown.
- Transfer the patties to a dish lined with paper towels. Keep frying the patties in this way until you have fried all of them. It’s a fun patty celebration! 😄
