1 (888) 635-8115 (US)Colcannon Potato Cakes
Experience the comforting warmth of our Colcannon Potato Cakes— a delightful Irish tradition reimagined for your palate! Combine Idahoan® SHREDS Tater Tumblers Unseasoned Mix with heavy cream, stock, and garlic, then fold in cabbage and leeks to create a harmonious balance of flavors and textures. When they are golden brown, serve in cake form alongside zesty ranch or place pieces on a griddle for crispy yumminess.
TIME
20 minutes
YIELD
23
DISH TYPE
Side Dish
Calcannon Potato Cakes
Prep time:
Total time:
Serves: 21
Ingredients
- 1 bag (32.9 ounces) Idahoan® SHREDS Tater Tumblers® Unseasoned Mix
- 1½ quarts vegetable or chicken stock (heated to 180°F)
- 2 cups heavy cream (scalded and added to the hot water for uniform hydration of flavor)
- 2 tablespoons garlic (chopped and added to the stock)
- 1 quart savoy cabbage (finely shredded)
- 2 each leeks (white only, finely shredded)
Instructions
- In a large bowl, add the stock, heavy cream, and garlic. Add the Tater Tumblers® mix and stir, ensuring no dry pockets. Allow to hydrate for 15 minutes before folding in the cabbage and leeks.
- Scoop the mix into a 375°F fryer using a 60# scoop, and fry to golden brown. Top with salt and serve with your favorites dipping sauce, such as a zesty ranch dressing.
- If preparing as a cake, use the size scoop you would like for the serving. Place melted butter on a 375°F griddle and cook for 2-3 minutes on each side until golden brown.
Nutrition Information
Calories: 92 Fat: 8g Carbohydrates: 4g Sodium: 200mg Fiber: 1g Protein: 1g Cholesterol: 26mg
Featured Ingredient
Nutrition Information
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