Gluten-Free Colcannon Cakes with Fried Eggs

Instructions

1. 1In a large bowl, combine the 4 cups of mashed potatoes, the 2 cups of chopped cabbage, and the 1/2 cup of chopped scallions.
2. 2Add the 1/2 cup of gluten-free all-purpose flour, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper to the bowl. Stir everything together until it is well combined.
3. 3Divide the mixture into 8 equal portions and shape each portion into a small cake, about 7.62 cm in diameter.
4. 4Place a 30.48 cm non-stick skillet over medium heat. Add the 2 tablespoons of butter and the 1 tablespoon of olive oil to the skillet. Heat until the butter is melted and the oil is shimmering, about 1 to 2 minutes.
5. 5Carefully place the colcannon cakes into the hot skillet. Cook for 5 to 7 minutes per side, until the cakes are golden brown and heated through. Remove the cakes from the skillet and set aside on a plate.
6. 6In the same skillet, crack the 4 eggs. Cook the eggs over medium heat for 3 to 5 minutes, or until the whites are set and the yolks are cooked to your preference. You can cover the skillet for the last minute to help the yolks cook faster if desired.
7. 7Serve the cooked colcannon cakes immediately with the freshly fried eggs on top.

Substitutions

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