Leftovers Become Potato Cakes

I love winter greens and combining them with mashed potatoes makes for a new twist. It’s a sight for delicious eyes! Later in the week transform the leftovers into a crispy-silken potato cake.

INGREDIENTS: Serves 4-6

• russet potatoes – 2 LBS, peeled and chunked
• water to cover potatoes in a large pot
• salt – 1 TBS, added to potato water
• kale – 1 LB, stemmed, chopped, rinsed
• pepper – 1/2 tsp
• nutmeg – 1/8 tsp
• scallions – 1/4 cup, [or chives]
• butter – 2 TBS
• milk – 1-1/4 cups, [or half n half, or cream]

INSTRUCTIONS: This is a great “piggyback” cooking method

After loading in the potatoes, lay on the steamer basket and the kale, then cook in tandem

1. In a large pot add potato chunks and cover with water to about 1/2 inch above the chunks
2. Place a collapsible strainer on top of potatoes and add the chopped kale.
3. Bring to a boil and cover, boil about 8-10 minutes until potatoes are tender
4. Pull out the strainer with kale and then drain potatoes, but do not rinse
5. Return to a simmer a minute more to cook off excess water
6. Mash potatoes with pepper, nutmeg, butter, and milk—taste for seasoning
7. Squeeze any liquid from the kale, and chopped finely, then add to the pot and combine well
8. Taste for seasoning

POTATO CAKES

To make potato cakes is really quite easy.

To a few cups of leftover mixture, add a handful of parmesan and some minced chives. Form thick patties and dredge in a plate of panko bread crumbs. Shallow fry in oil on medium-low heat until cakes are golden—a few minutes on each side. Serve with sour cream

The potato-kale part of this recipe is derived from a New York Times version of colcannon, an Irish dish of mashed potatoes and cabbage.

Recipe adapted by Bill Hettig