Bacon, Mashed Potato and Kale Cakes

Bacon, Mashed Potato and Kale Cakes

Adapted from Everyday Food

Ingredients

Makes about 14 cakes

6 potatoes (about 2 lbs / 1 kg), peeled and cut into ½-inch pieces

2 scallions (or 1 onion), thinly sliced

1 bunch of kale (about ¾ lb / 340 gr), tough stems and ribs removed, coarsely chopped

½ lb / 230 gr bacon, diced

1 tablespoon of butter

½ teaspoon fine grain sea salt

Ground black pepper to taste

Directions

In a large pot, bring potatoes to a boil in salted water over high heat. Reduce to a simmer, add scallions and kale and cook until potatoes are tender when pierced with a fork (about 10 minutes).

Drain and transfer to large bowl. Set aside.

In a large thick nonstick frying pan (or a cast-iron skillet), cook diced bacon over medium-high heat until crisp, about 8 to 10 minutes.

With a slotted spoon, transfer bacon to bowl with vegetables and season with salt and pepper.

With a fork (or a potato masher), mash potatoes until smooth and very few lumps remain.

Scoop two large tablespoons of potato mixture and with dampened hand form cakes.

Pour off the fat from the frying pan and melt one tablespoon of butter over medium-high heat.

Cook cakes in batches (do not overcrowd the pan), until nice and golden on both sides, about 6 minutes. Flipping once - do this gently to prevent cakes from breaking.

Serve hot!