Description
A cozy Irish-inspired dish featuring pan-seared mashed potato and cabbage patties (colcannon steaks) that are crispy on the outside and creamy on the inside.
Ingredients
- 4 large russet potatoes, peeled and cubed
- 2 cups shredded green cabbage
- 1 cup chopped kale (optional)
- 4 tbsp butter
- 1/2 cup milk
- 3 green onions, sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup flour (for dredging)
- 2–3 tbsp vegetable oil (for frying)
Instructions
- Boil the potatoes in salted water until tender, about 15 minutes.
- While the potatoes cook, sauté the cabbage and kale in 1 tablespoon of butter until softened.
- Drain the cooked potatoes and mash with butter, milk, salt, pepper, and garlic powder.
- Fold the sautéed cabbage, kale, and sliced green onions into the mashed potatoes.
- Form the mixture into thick patties or “steaks.”
- Dredge each patty lightly in flour.
- Heat oil in a skillet over medium heat and pan-sear each steak for 3–4 minutes per side until golden and crispy.
- Serve warm as a main or hearty side dish.
Notes
- Add crispy bacon bits for a non-vegetarian version.
- Chill the formed patties for 20 minutes before frying to help them hold shape.
- Use vegan butter and plant milk to make this dish vegan.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: Irish