St. Patty's Re-cap: Colcannon Fritters

One of my favorite Irish recipes that my mom has made for us many a St. Patty's day is colcannon. Colcannon is essentially mashed potatoes with either cabbage or kale mixed in. Since we were having a buffet brunch, I wanted to serve colcannon but in a way that had a little more curb-side appeal. That's where the idea to make pan-fried colcannon fritters instead of in a heaping mound a la mashed potatoes came into play.

What you need:
1 lb potatoes, preferably yukon gold
1 yellow onion, chopped
3 cups chopped cabbage
1/2 cup greek yogurt
Salt and Pepper to taste
Olive oil

The plan:

In a covered pan, cook your cabbage and onion together until tender. Meanwhile, boil your potatoes until they are fork tender. You can skin them if you want, but we always like to keep the skins on at our house. To each their own! Once everything is cooked, mash your potatoes. Once your potatoes are well mashed, stir in the onion/cabbage mixture and greek yogurt. Let the mixture cool.

Once it has cooled, heat up a few tablespoons of olive oil in a pan. With your hands, pack the mixture into small 2 inch diameter patties and then place them into the oil. Let the patties brown on each side before placing on a dish covered with a paper towel to sop up any extra oil. Serve warm.

Notes: 
I made my colcannon a head of time and then stored it in the fridge, well sealed, for a day or so before making it into the fritters. My colcannon mixture was also kind of a "what's left in the fridge" kind of recipe so be sure to check out some more traditional recipes over here.