Mashed Potato and Kale Cakes

Name: Mashed Potato and Kale Cakes
Prep time: 45 min
Total time: 45 min
Ingredients: 2 pounds russet potatoes (about 6), peeled and cut into ½-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 (¾ pound), tough stems and ribs removed, leaves coarsely chopped; 0.5 pound bacon, diced medium; 2 tablespoons unsalted butter

3.9

(102)

2 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

45 mins

Total Time:

45 mins

Servings:

6

This recipe is based on traditional bubble and squeak, a British dish 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.

Ingredients

2 pounds russet potatoes (about 6), peeled and cut into ½-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 (¾ pound), tough stems and ribs removed, leaves coarsely chopped
½ pound bacon, diced medium
2 tablespoons unsalted butter

Directions

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.
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.
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.