Let me start this by saying that this was very nearly a total fail, and I am fairly sure that there is a much better way to accomplish what I was trying to do with this recipe – which was to add kale to mashed potato pancakes. Probably the whole thing would have worked better with a casserole dish, some cheese, and a lot less ambition. That said, it was a super tasty meal, and I’d do some version of this again.
Don’t even try this unless you have a silpat or a deep love for cooking spray. The pancakes will stick like mad to the silicone.
- 2 C mashed red potatoes (some skin in there is nice for texture/color)
- 1 bunch kale, cut into thin strips
- 1/2 small onion, chopped fine
- 1 Tbs butter
- 2 cloves garlic, crushed
- 1 egg
- salt and pepper
- 2 Tbs Mayo
- 1 tsp sriracha (aka rooster sauce) or chile garlic sauce
Preheat oven to 475. In a saute pan, melt butter over medium heat. Add onion, and cook until lightly browned, about 5 mins. Add garlic and cook 1 minute more. Add kale, and 1/4 C water, and cook until kale is wilted and water has evaporated, about another 5 minutes. Mix egg, potatoes, kale mixture and salt and pepper together in a bowl.
Form the potato mix into 4 equal patties on a silpat, and then bake for 10 minutes on a rack in the center of the oven. Turn off heat and turn on broiler for another 5 minutes. When cakes are nicely brown, remove from oven. Mix mayo and hot sauce and dollop on cakes.