Thursday, January 19, 2012

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


  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 - 16 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.
COST: $5.88         COST PER SERVING (6): $0.98
With arugula salad:    $1.38

Check out that price!  SCORE!


  1. What I love about this recipe is since it is mostly potatoes, my little girl will love this. Of course, the greens will go with the potatoes. Yey! No more frowning over greens. Thanks for sharing! A must try, definitely!

    1. Isn't it great to have "hidden" ingredients? :)

  2. wow this recipe looks outstanding. would love to try this recipe!!

    1. DO IT! You will NOT regret it. One of my all time favorites!

  3. Definitely this is a winning combination and thanks for sharing. I make potato pancakes but never before with kale. Am going try for this weekend.

  4. Oh these sound great! Adding this to my list to try ASAP!

  5. Hi, I just joined your blog. Kale and potato is a great combo.


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