Creamy Mashed Potato Cakes With Sage and Kale
12 cups water
1 bunch kale, trimmed (about 4 ounces)
2 2/3 cups (1-inch) cubed Yukon gold or red potato with skin
3/4 teaspoon salt, divided
1 tablespoon olive oil
Sage sprigs (optional)
Preheat oven to 400°.
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.
I really enjoyed this recipe from myrecipes.com. The kale is a nice addition. It adds color and a terrific nutrition boost. I left the skins on the potato to add additional color, and I love the savory flavor of sage.
December 10, 2009