Recipe: Collard Green & Potato Patties

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Cheryl Paff

Cheryl Paff › Cheryl Paff is the owner of Black-Eyed Suzie’s Upstate, a catering company and traveling food ...


St. Patrick’s Day is right around the corner! How are you getting your green on?

If you’re looking for a fabulous recipe to celebrate St. Patrick’s Day that doesn’t feature nasty green food dye, why not cook up an awesome leafy green?

Cheryl Paff has a great recipe that plays off of the traditional Irish dish Colcannon. Using fresh (or frozen) collard greens and potatoes, Cheryl creates a delicious, pan-fried patty. She says:

Colcannon is basically a combination of mashed potatoes and sauteed greens, usually kale or cabbage. I’m using collard greens because I was able to pick up some frozen collards from nearby Migliorelli Farm. I took things a step further and made them into patties because I love a crispy potato.

Cheryl serves the patties with duck leg confit (cooking the patties in the rendered duck fat), but they would be just as delicious served with a braised sausage, some thick-sliced bacon, or simply on their own!

Makes 8 patties

2 pounds potatoes – peeled and chopped into large chunks


1 Tbsp Salt

1/2 Cup Whole Milk

4 Tbsp Unsalted Butter

1/2 Onion – chopped

2 Cloves Garlic – thinly sliced

1 Bunch Collard Greens – rinsed, stems removed and chopped or 12 oz Bag Frozen Collards – thawed

Salt & Pepper

1/2 Cup Flour

1 tsp Paprika

1-2 Tbsp Olive Oil


Place the potatoes in a saucepan and cover with water by 2 inches. Add 1 Tbsp salt and bring to a boil over medium-high heat. Boil the potatoes until the are fork tender, about 15 minutes. Drain the potatoes and return them to the saucepan. Add the milk, 3 Tbsp of the butter and salt & pepper to taste. Roughly mash the potatoes. Cover and set aside.

Heat the remaining 1 Tbsp of butter in a large skillet over medium-high heat. Add the onion and garlic, saute until soft and translucent, 2-3 minutes. Add the collard greens. If using fresh collard greens, add 1/4 cup of water. Cook the collard greens for 5 minutes, stirring occasionally.

Add the cooked collard greens to the potato mixture and stir to combine. Season to taste with salt and pepper. Set aside to cool.

Combine the flour and paprika on a plate and spread into a thin layer. When the potatoes are cool enough to handle, scoop out 1/2 cup portions and form into a patty. Dust each patty with the flour.

* If you will also be serving the duck leg confit, then heat a cast iron skillet over medium high heat. Place the duck leg in the skillet, bone side down for 5 minutes, turn and then sear the skin side for 5 minutes or until heated through. You can then use the duck fat left in the pan to cook the potato patties.

If are not making the duck leg, add 1-2 Tbsp olive oil to a cast iron skillet over medium-high heat. When hot, add the patties and cook for 2-3 minutes on each side.

Don’t feel like you need the excuse of St. Patrick’s Day to enjoy this recipe, a collard green patty would be tasty on any day during the colder months.

This recipe originally appeared on It is re-posted here with permission from the author.

What are you making for St. Patrick’s Day?

Photo Credit: Cheryl Paff

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