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Mashed Potato and Kale Cakes

This recipe is based on the British food bubble and squeak, which is traditionally made by pan-frying leftover mashed potatoes and cooked cabbage. Try our version with eggs at breakfast or roast chicken at dinner.

  • Prep:
  • Total Time:
  • Servings: 6
Mashed Potato and Kale Cakes

Source: Everyday Food, November 2011

Ingredients

  • 2 pounds russet potatoes (about 6), peeled and cut into 1/2-inch pieces
  • Coarse salt and ground pepper
  • 1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
  • 1 bunch kale (3/4 pound), tough stems and ribs removed, leaves coarsely chopped
  • 1/2 pound bacon, diced medium
  • 2 tablespoons unsalted butter

Directions

  1. In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leek and kale and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain; transfer to a large bowl.

  2. In a large cast-iron or nonstick skillet, cook bacon over medium-high until crisp, 8 to 10 minutes. With a slotted spoon, transfer to bowl with vegetables. Season with salt and pepper. With a fork, mash potato mixture until a few lumps remain. With your hands, form into 12 patties.

  3. Pour off fat from skillet and wipe clean; add butter and melt over medium. In batches, cook cakes until golden on both sides, about 6 minutes, flipping once.

Reviews (1)

  • wendi789 14 Oct, 2014

    I blanched the kale for 3 minutes. I skipped the leaks and tossed a handful of diced red onion in. Potatoes are very forgiving if you mess up the shape while frying the. These turned out really well for supper. They held their heat in the oven while waiting for people to get home and if there are any left over patties they will make great breakfast grab and go food. I would make these again.

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