Why You’ll Love This Recipe
Cheesy Colcannon Balls are a crispy, golden twist on the traditional Irish mash. Made with creamy mashed potatoes, cabbage, green onions, and gooey cheese, these bite-sized snacks are breaded and fried (or baked) to perfection. Perfect for appetizers, party platters, or as a fun side dish, they’re comforting, crunchy, and irresistibly cheesy.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
mashed potatoes (preferably leftover and chilled)
green cabbage or kale (finely chopped and sautéed)
green onions (sliced)
cheddar cheese (shredded or cubed)
salt
black pepper
all-purpose flour
eggs (beaten)
breadcrumbs (panko or regular)
oil (for frying) or cooking spray (for baking)
directions
In a bowl, mix mashed potatoes, sautéed cabbage, green onions, and cheese. Season with salt and pepper.
Scoop and shape mixture into balls (about 1–2 inches). Chill in the fridge for 20–30 minutes to firm up.
Set up a breading station with flour, beaten eggs, and breadcrumbs in separate bowls.
Roll each ball in flour, dip in egg, then coat in breadcrumbs.
To fry:
Heat oil in a deep pan to 350°F (175°C). Fry balls in batches for 2–3 minutes, or until golden brown. Drain on paper towels.
To bake:
Preheat oven to 400°F (200°C). Place balls on a lined baking sheet, spray with oil, and bake for 20–25 minutes until golden and crisp, turning halfway through.
Servings and timing
This recipe yields 18–20 balls.
Preparation time: 20 minutes
Chilling time: 30 minutes
Cooking time: 10 minutes (frying) or 25 minutes (baking)
Total time: 1 hour
Variations
Add crumbled bacon or cooked sausage for a meatier bite.
Use mozzarella or Irish Dubliner cheese for a fun twist.
Mix in garlic or chives for extra flavor.
Serve with sour cream, mustard dip, or aioli for dipping.
Make them gluten-free with GF breadcrumbs and flour.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer to restore crispiness.
Freeze uncooked balls and cook from frozen, adding a few extra minutes.
FAQs
Can I use store-bought mashed potatoes?
Yes, as long as they’re thick and not too creamy.
Do I have to use cabbage?
You can use kale or leeks as a substitute.
Can I make these ahead of time?
Yes, form and bread the balls, then refrigerate or freeze until ready to cook.
Can I air fry them?
Absolutely—air fry at 375°F (190°C) for 10–12 minutes, turning once.
What type of cheese works best?
Sharp cheddar gives the best melt and flavor, but any melty cheese works.
Conclusion
Cheesy Colcannon Balls are a fun and tasty way to turn classic mashed potatoes into something crispy and shareable. With creamy centers and crunchy exteriors, they’re a crowd-pleasing treat that brings comfort food to the next level—perfect for St. Patrick’s Day or any day you need a cheesy snack.
Print
Cheesy Colcannon Balls
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 18–20 balls
- Category: Dinner
- Method: Baking
- Cuisine: Irish-Inspired
Description
Cheesy Colcannon Balls are a fun, crispy take on traditional Irish colcannon! Made with creamy mashed potatoes, sautéed cabbage, green onions, and melty cheese centers, these bite-sized snacks are rolled in breadcrumbs and fried or baked until golden. Serve with sour cream, mustard dip, or as a crowd-pleasing party appetizer!
Ingredients
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2 cups mashed potatoes (cold leftovers work great)
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1 cup finely shredded cabbage (or kale), sautéed until soft
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2 green onions, finely chopped
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1 tbsp butter (for sautéing cabbage)
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Salt and pepper, to taste
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1/2 cup shredded sharp cheddar or mozzarella
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1/2 cup small cheese cubes (optional, for stuffed centers)
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1/2 cup all-purpose flour
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2 eggs, beaten
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1 cup breadcrumbs (panko or regular)
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Oil, for frying (or spray for baking/air frying
Instructions
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Make the base mixture:
In a large bowl, mix mashed potatoes, sautéed cabbage, green onions, and shredded cheese. Season with salt and pepper to taste. -
Shape into balls:
Scoop about 2 tablespoons of mixture and flatten slightly. Add a small cube of cheese to the center (if using), then roll into a ball. Repeat with the remaining mixture. -
Bread the balls:
Set up a breading station: place flour, beaten eggs, and breadcrumbs in separate bowls. Roll each ball in flour, then egg, then breadcrumbs, pressing gently to coat. -
Cook the colcannon balls:
To fry: Heat about 2 inches of oil in a deep pan to 350°F (175°C). Fry in batches for 3–4 minutes or until golden brown.
To bake: Preheat oven to 400°F (200°C). Place balls on a greased baking sheet, spray with oil, and bake for 20–25 minutes, flipping halfway.
To air fry: Preheat air fryer to 375°F (190°C). Air fry for 10–12 minutes, shaking halfway, until crispy.
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Serve:
Serve warm with sour cream, grainy mustard, or your favorite dipping sauce.
Notes
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Perfect for using up leftover mashed potatoes.
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Try mixing in chopped bacon or cooked leeks for extra flavor.
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Freeze uncooked balls for later and cook straight from frozen—just add a few minutes to the cooking time.
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