I’ve always been a potato cake fan but never tried making them with mashed potatoes (as opposed to shredded potatoes) until now. What I love about this Smashed Potato Cakes with Kale recipe, aside from the taste, is how it can easily pass for breakfast, lunch, or dinner. Or, even breakfast for dinner! Just fry up some eggs and bacon to go with it as well as whatever fresh fruit you have on hand, and you’ll have a crowd-pleasing meal.
Smashed Potato Cakes with Kale
Inspired by Cooking Light Magazine
Set a pot of water over high heat to boil. Scrub the outside of the potatoes with water and a bristled brush (no need to peel!). Dice into 2-inch chunks.
Add the potato pieces to the water and, once tender when pierced with a fork (after about 15 minutes), add the chopped kale to the boiling water and cook for one more minute. Drain.
In a large bowl, use a potato masher to mix up the potatoes and kale with the ricotta. Once all the big chunks are gone, stir in the bread crumbs, egg, flour, and seasonings. Form mixture into small patties with your hands.
Add a thin layer of olive oil to a large skillet over medium heat. Cook the patties until golden brown and cooked all the way through, 4 - 5 minutes on each side. Serve warm.
We recommend organic ingredients when feasible.