Who loves cool crisp fall days? Kale is a lover of cool weather and the 2 plants I have tucked in the herb garden are still going strong. Here’s a recipe I made when I wanted to use up left over mashed potatoes at breakfast. Mashed potatoes don’t make me think breakfast but these potato cakes were great, the perfect way to add a little kale to your day too. I really think these would be great for any meal. They would be great as a stand-alone with a little side salad at lunch or a great side dish to serve with grilled steak and salad. I’ve made them twice and both times served them with eggs at breakfast. Feel free to use premade mashed potatoes that are available refrigerated at the grocery store. These reheat pretty nicely in the microwave, so make a few extra to a quick meal later in the week.
2 cups mashed potatoes
1 medium onion, diced
4 or 5 large kale leaves, trimmed and chopped (about 4 cups)
1 jalapeno pepper, seeded and diced (optional)
2 tablespoons olive oil or coconut oil, divided
Add one tablespoon oil to large sauté pan. Add diced onion and jalapeno to pan and sauté for 3 or 4 minutes or until onion begins to soften and become translucent. Add chopped kale to the pan and sauté for another 3 or 4 minutes or until kale has wilted. Remove onion kale mixture from pan and allow mixture to cool for a few minutes. In medium mixing bowl, combine egg and mashed potatoes until well mixed. Add onion kale mixture to potatoes and mix until well blended. Add remaining 1 tablespoon oil to large sauté pan over medium high heat. Form potato mixture into 5 or 6 portions and gently form cakes with hands. Add cakes to pan and sauté for 3 or 4 minutes per side or until lightly browned.