Colcannon Cakes, or Leftover Mashed Potato Pancakes

12:04 AM

So, St. Patrick's Day is over and you made too much of the colcannon. What are you going to do? Of course, you could just reheat it and eat a meal of leftovers, but what if you've done that already and you still have more? (You seriously made tons! It’s ok…I’ve been there too.) Try these "Colcannon Cakes" instead.

Over dinner my husband and I tried to come up with some fancy name, comparing this "mash-up" of Irish colcannon and Jewish latkes ("colcatcas," latkannon..."). And while the fancy names didn't really work, the food definitely did!

Crispy on the outside and creamy on the inside. This is a great way to use up leftover colcannon (or regular mashed potatoes, for that matter).

Colcannon Cakes with Lemon Cream
  • 3 cups chilled colcannon
  • 1 cup grated sharp cheddar cheese
  • 1 egg, beaten
  • 1/4 cup flour (*see notes)
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • Coconut oil, for frying
  • fresh or dried Thyme
Lemon Cream
  • 1/2 cup plain Greek yogurt
  • Juice of 1/2 a lemon

* Note: the consistency of the colcannon varies, depending on how much water you drained out and how much butter you added. If it looks too dry after combining the ingredients, add another egg.  If it's too wet, add more flour, a tablespoon at a time.


In a large mixing bowl, stir together the colcannon, cheese, egg, flour, salt and pepper.

Heat a large skillet over medium-low heat and add about 1 Tbsp coconut oil.

Drop large spoonfuls of the mixture onto the pan and spread them out slightly.  Cook until they’re golden brown and crispy on both sides.  Add more oil to the pan as needed between batches.  Note: Don’t overcrowd the pan and don’t flip the pancakes too soon or they won’t develop that nice, crisp crust. 

Serve warm with Lemon Cream.  Sprinkle with fresh or dried thyme leaves. 

Lemon Cream

Mix together the Greek yogurt and lemon juice.  Add more of either one to taste.  

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