Mashed Potato & Kale Pancakes (Yes, yet another kale recipe...)
If you are a follower of this blog on Facebook, then you saw that I posted something the other day that went like this: Trying a new recipe right now. If it tastes even close to how I am imagining it will, then I am about ready to fall in love.
And fall in love I did. Potato and kale pancakes, folks... it is a winning combination.
Once again, this meal comes straight from the November 2011 issue of Everyday Food. I have tried several recipes from this one little booklet, and they have all been excellent. Here are a couple of them:
Anyway, back to the little potato pancakes. Easy. Really easy.
The recipe yielded a lot (that Martha Stewart is not lying when she says it serves six!) so I had a bunch I was able to store in the fridge overnight and make for round two the next day. Always a great thing when you have really great food, if you ask me.
One major word of caution, though: LET IT COOL DOWN BEFORE YOU GRAB A HANDFUL. Yeah, I should have thought that one through a little more... oops.
The oven kept them warm while the rest were cooking, and then I added it to a plate with arugula and some homemade honey mustard dressing, and viola! Dinner was served! And it received a ton of compliments. I was even told it was the most delicious things we have had for dinner, which means it must be great because I do put a pretty good spread on the table every night. ;)
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
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 - 16 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.
COST: $5.88 COST PER SERVING (6): $0.98 With arugula salad: $1.38