Crispy Colcannon Cakes

So when the Guinea Pig parents went to Ireland on their anniversary trip this year, they brought me back an Irish pub cookbook as a souvenir.  wooHoo!  I was very excited to find not one, but TWO Irish Halloween dishes in it. I know, awesome!

So the basis for this post is the first one, colcannon.  Colcannon is smashed tatoes with cabbage and leeks in it.  Traditionally, the cook would hide lucky charms or trinkets (like rings, coins, or thimbles) in the dish which were said to bring luck or fortune to the person who found them.  Why is a Halloween dish?  My guess is that if you could figure out the trick of eating it without breaking a tooth, then you got to enjoy the treat.  Makes perfect sense.

So of course, I could have just made it and left it alone, but I got this idea that if I made the colcannon the night before, let is firm up in the fridge, I might be able to make it into patties, bread them and quick fry to make a fancy breakfast tato dish.  That was a good call on my part.

Crispy Colcannon Cakes

2 large potatoes, peeled and cubed
4 tbsp (1/2 stick) butter
5 oz half-n-half
1/2 small white or green cabbaged, finely sliced
3 leek leaves, minced
salt and pepper to taste
breadcrumbs
veggie oil

Cut potatoes into large cubes and boil until fork tender in a large pot of salted water.

Drain and add butter and cream.  Mash until smooth-ish.  Set aside.

Slice and mince leek leaves, then add to potatoes.

Cut cabbage into fine strips.  To make it easier to eat once done, slice the slices in half.  This would be an after-the-fact lesson I learned.

Bring a pot of salted water to a boil.  Add in cabbage strips and cook for 1-2 minutes until softened.

Drain well and add to potatoes.  Add salt and pepper to taste.

Refrigerate overnight.  Or go ahead and serve as a potato side with your favorite meal.

In a deep pan or skillet, heat about 1/2" of veggie oil over medium-high heat (level 7-8 on the dial).

Scoop about a heaping tablespoon of colcannon and form into a thick patty.  I would recommend making a couple patties and then setting them in the freezer for about 1-2 minutes to firm up.

Roll in breadcrumbs and then fry 1-2 minutes per side until crispy and browned to desired color.

Remove from oil and allow to drain on paper towels until ready to serve.

NOTES

The Irish use either cabbage or kale and leeks or green onions in this dish, depending on what is in season.

It's usually served up on the side with some corned beef or ham.