With fall having arrived a bit early here at my house, the kale in the garden has grown to full-size. I picked my first head of kale this weekend and couldn’t wait to make this traditionally British recipe. In Britain it most closely resembles what they call “bubble and squeak” which uses leftover mashed potatoes and cooked cabbage. Something that would be perfect for the day after St. Patrick’s Day when you’re not sure what to do with all those leftovers.

©EverydayCookingAdventures 2013

This could be eaten at breakfast alongside some scrambled eggs or at dinner, like we had it tonight, alongside some poultry or meat. Or just eat it by itself as hearty snack or lunch. I made the bacon at the same time as I boiled the potatoes and vegetables so they were both done at the same time. This made things go a lot faster. With the mashed mixture I was able to make 4 tea-cup-width patties.

The only issue was that the cakes wanted to split a little along the edges so I had to keep pressing them back together a little bit along the sides. Otherwise, they came out looking very nicely browned and the green kale and reddish bacon made them look very appetizing. I have one giant recommendation and that is to add in a 1/2 Tbsp. of garlic powder or 1 tsp. of seasoning salt (instead of the coarse salt) to the mashed potato mixture before making the patties. They tasted good but needed some additional flavor-boosting from herbs or spices. I would easily make this again but definitely add in a little of the recommended seasoning salt or garlic powder. Here are my cakes:

Mashed Potato and Kale Cakes ©EverydayCookingAdventures 2013

Mashed Potato and Kale Cakes

Everyday Food, November 2011

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 2

Ingredients

• 1 large russet potatoes, peeled and cut into 1/2-inch pieces
• Coarse salt and ground pepper
• 1/3 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
• 6-8 kale leaves, tough stems and ribs removed, leaves coarsely chopped
• 2 slices bacon, diced medium
• 1 tablespoon unsalted butter

Directions
1. In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer.

2. Add leek and kale and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain; transfer to a large bowl.

3. In a large cast-iron or nonstick skillet, cook bacon over medium-high until crisp, 8 to 10 minutes.  Do not drain the skillet. With a slotted spoon, transfer to bowl with vegetables. Season with salt and pepper.

4. With a fork, mash potato mixture until a few lumps remain. With your hands, form into 2 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.