Begin by peeling and chopping 2 pounds of potatoes into even chunks, then place them in a large pot filled with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain well and return to the pot, allowing steam to escape for a couple of minutes.

Once the potatoes have cooled slightly, add 4 tablespoons of butter, ½ cup of milk, and season with salt and pepper to taste. Use a potato masher to combine the ingredients into a smooth and creamy mixture. Fold in 1 cup of finely chopped cabbage and ¼ cup of chopped green onions until evenly distributed.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Using a tablespoon, scoop out a portion of the potato mixture and gently roll it into small balls. Place each ball on the baking sheet, ensuring they are well-spaced for even cooking.

In a shallow bowl, beat 1 egg until frothy. In another bowl, place 1 cup of breadcrumbs and dip each potato ball into the egg, allowing excess to drip off, then roll it in the breadcrumbs to coat thoroughly.

Place the baking sheet in the preheated oven and bake the Colcannon Potato Bites for 20-25 minutes, or until they are golden brown and crispy on the outside. Halfway through, turn the bites gently to ensure even browning.

Once baked to perfection, remove the bites from the oven and allow them to cool for a few minutes. Transfer to a serving platter, garnishing with freshly chopped herbs like parsley or chives. Serve warm with your favorite dipping sauce.