Colcannon Potato Pancakes

Colcannon Potato Pancakes are a delicious and innovative way to use leftover colcannon, a traditional Irish dish made from mashed potatoes and cabbage (or kale). These pancakes are crispy on the outside and soft on the inside, with a beautiful blend of flavors that make them a perfect side dish, breakfast, or even a light meal. Here’s how to make Colcannon Potato Pancakes:

Ingredients

  • 2 cups leftover colcannon (cold)
  • 1 large egg, beaten
  • 1/2 cup all-purpose flour (adjust as needed)
  • Salt and pepper to taste
  • 1/4 cup green onions or chives, finely chopped (optional for extra flavor)
  • Butter or oil for frying

Instructions

1
Prepare the Batter: In a large bowl, mix the cold colcannon with the beaten egg until well combined. Gradually add the flour, stirring until the mixture is thick enough to form into patties. If the mixture is too wet, add a little more flour; if it's too dry, you can add a bit of milk or another beaten egg. Season with salt and pepper to taste. If using, fold in the green onions or chives.
2
Form the Pancakes: With floured hands, take portions of the mixture and form them into patties about 1/2 inch thick.
3
Cook the Pancakes: Heat a large skillet or griddle over medium heat and add a generous amount of butter or oil. Once hot, place the patties in the skillet, making sure not to overcrowd the pan. Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to add more butter or oil between batches to ensure they don’t stick and to get a nice crispy exterior.
4
Serve: Serve the colcannon potato pancakes hot, with additional butter, sour cream, or your favorite dipping sauce on the side.

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