Potato, Bacon + Kale Cakes

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.

adapted from: Everyday Food
makes 12 patties

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.

Print Friendly, PDF & Email

Leave a Reply