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Mashed Potato and Kale Cakes

  • 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) or medium onion, halved lengthwise, 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. STEP 1

    In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leeks (or onion) 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 bacon 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.

    Adapted from recipe at www.marthastewart.com

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