Mashed Potato and Kale Cakes

Taken from Everyday Food, November 2011 for safe keeping. Seems good for leftover mashed potatoes as well.

• Ready In: 45 mins
• Serves: 6
• Yields: 12 cakes

Ingredients

• 2  lbs russet potatoes, peeled and cut into 1/2 in pieces
•  coarse  salt and pepper, to taste
• 1  leek, halved lengthwise, thinly sliced (white and light-green parts only)
• 1  bunch kale, tough stems and ribs removed, leaves coarsely chopped
• 1⁄2 lb bacon, diced
• 2  tablespoons unsalted butter

Directions

1. Boil potatoes over high then reduce to a rapid simmer.
2. Add leek and kale, cook until potatoes are tender (about 10 minutes), drain and transfer to large bowl.
3. In cast-iron or nonstick skillet cook bacon until crisp, transfer to bowl with vegetables.
4. Season to taste with salt and pepper then mash and form into patties (about 12).
5. Pour off fat from skillet, wipe clean, add butter and cook patties until golden on sides (flip once).