Smashed Potato Cakes with Kale

5 Average
Inspired by Cooking Light Magazine
↓ Jump to Recipe

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 on 100 Days of Real Food

Want to Save this Recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Save Recipe

In addition, try these Smashed Sweet Potatoes!

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

About The Author

14 thoughts on “Smashed Potato Cakes with Kale”

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

    1. I reheated them in the air fryer. Yum!

      Everyone in my family loved these! My husband put a little sour cream on top, and I put a little salsa. Delicious and filling!

  1. 5 stars
    Dear Kale,

    I would like to say thanks for sharing such delicious smashed potato cake recipe with organic ingredients. It awesome especially when cooked with Olive Oil.


  2. Aimee Kay Perera

    Do you think this would work with spinach? I’m not a big cook and kale sounds like a big persons word… but I do spinach (baby spinach) usually

    1. Kale is just as easy as spinach, really :-) You can buy the leaves in a bag, pre-shredded and use it just the same as a bag of spinach leaves.
      If you did substitute spinach, it tends to leak water so the mixture might end up wetter than if you had used kale, but I think it would still be fine.

  3. Would love to use the blender with my 9 year old to get her to be involved with cooking. Making fruit and veggie smoothies would get her excited about eating healthy.

  4. We can’t do dairy at our house-might try this with non-dairy cheese or maybe a little more egg?! Sounds delicious though!

  5. I love vegetable fritters for breakfast, and this sounds like a stick-to-the-ribs version of them. Will try soon. It would be a good way to use up leftover potatoes….