Colcannon Cakes With Bacon Jam
Colcannon Cakes with Bacon Jam is a traditional Northern Irish dish with a delicious twist. These savory potato cakes are filled with creamy mashed potatoes and tender cabbage, then topped with a sweet and savory bacon jam. They make a perfect appetizer or side dish for any meal.
Ingredients
- 4 large potatoes, peeled and cubed
- 4 slices of bacon, chopped
- 1 small onion, finely chopped
- 2 cups shredded cabbage
- 1/4 cup milk
- 1/4 cup butter
- 1/2 cup breadcrumbs
- Salt and pepper to taste
Instructions
- Boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash with the milk and butter. Season with salt and pepper.
- In a skillet, cook the bacon until crispy. Remove the bacon from the skillet and sauté the onion and cabbage in the bacon fat until softened.
- Combine the mashed potatoes, cooked cabbage mixture, and crispy bacon. Form the mixture into 8 patties and coat with breadcrumbs.
- Heat a skillet over medium heat and cook the colcannon cakes for 4-5 minutes on each side, until golden brown and crispy.
- Serve the colcannon cakes with a dollop of bacon jam on top.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 280 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 12g
Supplies
Large pot Skillet Mixing bowl Spatula
Tools
Potato masher Cooking thermometer
Serving suggestions
Serve the colcannon cakes with a side of mixed greens and a dollop of sour cream.
Tips & tricks
For a shortcut, you can use leftover mashed potatoes and cooked cabbage for this recipe.
Cost
$10