These potato cakes are delicious as a side dish or as a breakfast item. They are inexpensive to make, and you can mix them up ahead of time and cook the patties later on when you’re ready to eat. I love love love Kale and am happy to have found another recipe with which to incorporate this lovely vegetable. The bacon adds a lot of flavor, and pairs well with the potato and parmesan. I think this is going to be a new staple in our house. You can grab a few out of the fridge, pop them in a pan, and have a hot breakfast in minutes. This recipe is based on the British food bubble and squeak which is made by pan-frying leftover mashed potatoes and cooked cabbage. Try this version paired with scrambled eggs in the morning, or roasted chicken in the evening.
2 pounds russet potatoes, cut into ½” pieces. I leave the skin on, but peel if desired
kosher salt & freshly ground pepper
1 leek (white and light green parts only) halved lengthwise, rinsed well, and thinly sliced
1 bunch kale, tough stems and ribs removed, torn or chopped into pieces
½ pound bacon, cooked until crisp and crumbled
¼ cup (loosely packed) shredded parmesan cheese
2 tablespoons unsalted butter
In a large pot, bring potatoes to boil in salted water over high heat. Once boiling, reduce heat to a rapid simmer and add leeks and kale. 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 non-stick sear pan, cook bacon over medium-high until crisp. Let cool and crumble into the bowl with the potatoes. Add cheese and season mixture to taste with salt and pepper. With a large fork, mash potato mixture until few lumps remain. When cool enough, form into 12 patties. (you can refrigerate them at this point in an air-tight container.
Pour off bacon fat from skillet, and wipe clean. Add butter and melt over medium heat. In batches, cook cakes until golden brown on both sides, flipping once.