It’s a traditional Irish mashed potato dish with lots of greens. If there’s a heaven for kale, it’s this, mixed in with mashed potatoes and butter. Colcannon cakes, sort of an Irish version of potato latkes, are what you make with leftover colcannon. The only thing is, colcannon is so good, who has leftovers? So, you may just have to make a new batch to make these cakes. Or just make twice as much colcannon as you think you might need, just so you have enough to make these cakes. Oh my these are good. We liked them with a little fresh lemon juice squeezed on top. I had one with a runny egg for breakfast. Yum! Here’s a fun idea for breakfast, serve the colcannon cakes with a poached egg on top!
2 1/2 pounds russet potatoes, peeled and cut into large chunks Salt 5 tablespoons unsalted butter 3 lightly packed cups chopped chard, kale, spinach, or cabbage 1/2 cup green onion greens, chopped 1 cup milk or cream
Colcannon cakes:
About 3 cups colcannon 1 cup flour 1 egg 2 to 3 teaspoons salt 4 tablespoons butter or vegetable oil Lemon for garnish
Drain the potatoes and remove them from the pot. Melt the butter in the still warm pot, add the chopped greens, cook for 3-4 minutes until wilted, then add the green onions and cook for another minute. Add the potatoes, milk or cream to the pot, mash until everything is well mixed. Turn and cook the other side. Let the cakes rest on a paper towel while you cook the others. Serve with slices of lemon.
