Mashed-Potato Cakes with Onions and Kale |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
12 cups water |
1 bunch kale, trimmed (about 4 ounces) |
2 2/3 cups (1-inch) cubed yukon gold or red potato (about 1 pound) |
3/4 teaspoon salt, divided |
1 tablespoon olive oil |
1 tablespoon butter or stick margarine |
3 cups diced onion |
2 tablespoons chopped fresh sage |
1/4 cup sliced green onions |
1/4 teaspoon freshly ground black pepper |
cooking spray |
sage sprigs (optional) |
Directions:
1. Bring water to a boil in a Dutch oven; add kale. Cover and cook over medium heat 5 minutes or until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.
2. Add potato to reserved cooking liquid in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale and 1/4 teaspoon salt.
3. Preheat oven to 400°.
4. Heat oil and butter in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, diced onion, and chopped sage. Cook 13 minutes or until browned. Combine potato mixture, onion mixture, green onions, and pepper. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes.
5. Preheat broiler.
6. Broil patties for 5 minutes or until browned. Garnish with sage sprigs, if desired.
|
|