From Martha Stewart
2 pounds russet potatoes (about 6), peeled and cut into 1/2-inch pieces
Sea salt and ground pepper
1 leek (white and light-green parts only), halved lengthwise, rinsed well, thinly sliced
1 bunch kale (3/4 pound), stems removed, leaves coarsely chopped
2 tablespoons ghee or butter
- In a large pot, bring potatoes to a boil in salted water. Reduce heat to a rapid simmer. Add leek and kale and cook until potatoes are tender about 10 minutes. Drain well and transfer to a large bowl. Add salt and pepper.
- Mash potato mixture until a few lumps remain. Form into 12 patties. Add ghee or butter to pan and melt over medium heat. In batches, cook cakes until golden on both sides, about 6 minutes, flipping once.
You can substitute other hearty greens such as collards or dino kale. If using chard or spinach, reduce cooking time and add at the end of cooking.