Mashed Potato and Kale Cakes

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READY IN: 45mins
SERVES: 6
YIELD: 12 cakes
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    lb bacon, diced
  • 2
    tablespoons unsalted butter
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DIRECTIONS

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