Real Recipes From Real Home Cooks ®

spinach potato pancakes/colcannon cakes

(2 ratings)
Recipe by
Rose Mary Mogan
Sauk Village, IL

I created this recipe from left over Buttermilk Mashed Potatoes. I started not to share the recipe, since it is so simple, but changed my mind. It is a great way to use left over Mashed Potatoes. I really wanted to make Colcannon but was out of Kale and didn't have cabbage, so this was my alternative. My husband had his with Apple Sauce, but I chose to just have butter on mine. It is amazing what you can do to recreate a meal with left overs, with just a few simple ingredients. Why not give it a try, it is a great way to add veggies to your diet, and they taste great too.

(2 ratings)
yield 4 -6 depending on appetite
prep time 25 Min
cook time 10 Min
method Pan Fry

Ingredients For spinach potato pancakes/colcannon cakes

  • 2 1/2 lb
    mashed potatoes (i used left over butter milk mashed)
  • 1 can
    spinach (14 oz) drained
  • 1 lg
    onion chopped fine or grated (microwave for 3 minutes)
  • 2 lg
    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

How To Make spinach potato pancakes/colcannon cakes

  • 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.
  • This is my favorite brand of Japanese Bread Crumbs.
    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.