Cheesy Colcannon Cakes with Crispy Fried Eggs

Name: Cheesy Colcannon Cakes with Crispy Fried Eggs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 2 lbs Russet or Yukon Gold potatoes, peeled and cut into chunks; 1/2 head Green cabbage (or 1 bunch kale), thinly sliced; 2 tbsp Butter; 1/2 cup Milk (dairy or non-dairy); 1/2 cup Shredded sharp cheddar cheese; 1/4 cup Fresh chives, chopped (plus more for garnish); Salt and black pepper To taste; 2 tbsp Vegetable oil (for frying cakes); 4 large Eggs (for frying)

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A delightful and hearty dish, these Cheesy Colcannon Cakes are a creative way to enjoy the classic Irish side. Combining creamy mashed potatoes with tender sautéed cabbage or kale and a generous amount of sharp cheddar, these cakes are pan-fried to a beautiful golden crisp. Topped with a perfectly fried egg, their rich flavors and comforting textures make them ideal for a celebratory March brunch, a satisfying breakfast, or even a unique light dinner.

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Cheesy Colcannon Cakes with Crispy Fried Eggs

Prep Time20 min

Cook Time25 min

Servings4 servings

DifficultyEasy

Equipment

Large potLarge non-stick skilletPotato masher

Ingredients

2 lbs Russet or Yukon Gold potatoes, peeled and cut into chunks1/2 head Green cabbage (or 1 bunch kale), thinly sliced2 tbsp Butter1/2 cup Milk (dairy or non-dairy)1/2 cup Shredded sharp cheddar cheese1/4 cup Fresh chives, chopped (plus more for garnish)Salt and black pepper To taste2 tbsp Vegetable oil (for frying cakes)4 large Eggs (for frying)

Instructions

1
Boil potato chunks in salted water until very tender, about 15-20 minutes. Drain well and return to the hot pot. Mash with butter and milk until smooth. Season generously with salt and pepper.
2
While potatoes boil, sauté cabbage or kale in a separate pan with a drizzle of oil until tender, about 5-7 minutes. Once tender, stir the sautéed greens, shredded cheddar cheese, and chopped chives into the mashed potatoes. Mix until well combined.
3
Allow the colcannon mixture to cool slightly (about 15-20 minutes) to make it easier to handle. Form the mixture into 8-10 patties, about 1-inch thick.
4
Heat vegetable oil in a large non-stick skillet over medium heat. Carefully place the colcannon cakes into the hot oil, ensuring not to overcrowd the pan. Cook for 4-6 minutes per side, or until golden brown and crispy.
5
While the cakes are frying, cook the eggs. In a separate skillet or after frying the cakes, add a little oil and fry the eggs to your desired doneness, preferably with a runny yolk.
6
Serve 2-3 colcannon cakes per person, topped with a crispy fried egg and a sprinkle of fresh chives.

Nutrition

Calories490 kcal

Protein18g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I bake the colcannon cakes instead of frying them?

Yes, for a healthier option, you can bake them. Lightly brush the formed cakes with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden brown and heated through.

What kind of cheese works best?

Sharp cheddar is traditional and adds great flavor, but you could also use a good Irish cheddar, Gruyere, or even a blend of cheeses for variety.

Can I prepare the colcannon mixture ahead of time?

Yes, you can prepare the colcannon mixture up to 1-2 days in advance and store it in an airtight container in the refrigerator. Form and fry the cakes just before serving for the best crispiness.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.