Best Spinach Potato Pancakescolcannon Cakes Recipes

Colcannon and Potato Pancakes image

Provided by carole in orlando

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 -6 large potatoes, i used yukon gold
1/2 medium onion, grated or minced
2 teaspoons minced garlic
3 -4 cups of finely shredded cabbage
butter
milk
salt and pepper
1 -2 egg, beaten (depends on how much leftover potatoes you have)
2 tablespoons flour
1 teaspoon baking powder

Steps:

Peel and cube potatoes and place in boiling water.
Cook until tender, as for mashed potatoes.
In a large skillet, saute the garlic, onion and cabbage until the cabbage is limp, but not brown.
When potatoes are done, mash with seasonings, butter and milk per your taste.
Add the sauteed onions, garlic and cabbage and mash until well mixed, there will be pieces of cabbage, but that's okay.
Serve as you would mashed potatoes.
For the potato pancakes, use the leftover Colcannon and add beaten eggs, flour and baking powder to them.
In a skillet with oil place hand shaped potato pancakes and cook until brown on one side and then carefully flip and brown on the other.
Serve with applesauce and sour cream.

Nutrition Facts : Calories 337.8, Fat 1.7, SaturatedFat 0.5, Cholesterol 52.9, Sodium 140.6, Carbohydrate 72.6, Fiber 9.7, Sugar 5.5, Protein 10.4

Spinach & Potato Cakes image

Provided by Dominick and Amanda

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

6 -8 medium potatoes, peeled
1 medium onion
3 eggs
2 garlic cloves, minced
2 cups fresh spinach, chopped (or 1 cup defrosted frozen spinach, drained well)
1/2-3/4 cup matzo meal
salt & freshly ground black pepper, to taste
3 tablespoons olive oil

Steps:

Grate the potatoes and onions into a colander. Add 2 of the eggs and combine with the grated potato mixture. Add garlic and spinach. Mix well and press out excess liquid through the colander.
Transfer the potato mixture into a large mixing bowl. Add the remaining egg, the matzo meal, salt and pepper. Combine well with your hands. If the mixture is loose, add more meal. Allow the pancake mixture to rest 5 minutes while you heat the oil in a large nonstick skillet over medium heat.
Add large spoonfuls of the pancake mixture and press down gently with the back of the spoon to form 1/2-inch thick pancakes about 3 inches in diameter.
Cook 5 minutes until golden brown, turn pancakes and repeat the process until both sides are cooked. If the pancakes are still a bit undercooked, put them on a baking sheet for an additional 5-8 minutes in a 375-degree oven.

Nutrition Facts : Calories 308.6, Fat 9.7, SaturatedFat 1.8, Cholesterol 105.8, Sodium 59.2, Carbohydrate 47.7, Fiber 5.4, Sugar 2.7, Protein 8.9

Spinach Potato Pancakes/Colcannon Cakes image

Provided by Rose Mary Mogan

Time 35m

Number Of Ingredients 10

2 1/2 lb mashed potatoes (i used left over butter milk mashed)
1 can(s) spinach (14 oz) drained
1 large onion chopped fine or grated (microwave for 3 minutes)
2 large eggs, room temperature
2 c panko bread crumbs (or more if needed)
2 tsp garlic powder
2 tsp coarse black pepper
1 c all purpose flour
2 Tbsp olive or canola oil
2 Tbsp butter

Steps:

1. In a large bowl add the left over mashed potatoes, (or use freshly mashed)The amound added is an estimate guess.
2. Add Chopped onions (Precook in microwave 3 minutes)
3. Add 2 large eggs
4. Combine flour, garlic powder & pepper then add to potatoes.
5. Add Panko Bread Crumbs.
6. Drain Canned Spinach and add to potato mixture.
7. Mix to combine and shape into desired size patties.
8. Heat oil and butter in a large 16 inch skillet till oil is hot.
9. Add patties and cook till browned on first side, then flip and brown on other side.
10. Serve while HOT WITH A PAT OF BUTTER or Applesauce.