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Mashed Potato & Kale Cakes

adapted from Martha Stewart

*check out this link for more Healthy Kale Recipes from Martha Stewart



  • 2 pounds potatoes, cubed
  • 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 (optional)
  • 2 tablespoons unsalted butter


  1. Step 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. Step 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. Step 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.

*Alternatively, you can leave a small amount of bacon fat in the pan and fry the cakes in the bacon fat, adding more as needed.
Everyday Food, November 2011