Mashed Potato and Kale Cakes
"Taken from Everyday Food, November 2011 for safe keeping. Seems good for leftover mashed potatoes as well."
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
12 cakes
- Serves:
- 6
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
- 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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RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
I am a college student studying Business and Spanish in South Dakota. Not too many years ago I discovered I adore cooking but, unfortunately, I cook a little like my father. We both see recipes as a nice place to start but hardly a place to end a dish. Everything (usually) ends up tasting delightful but it can be frustrating when somebody asks for the recipe. Along with my love of cooking comes my love of Central America. I blame the empandas in La Ceiba, Honduras for that.
