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Mashed Potato and Kale Cakes

  • 2 pounds russet potatoes (about 6), peeled and cut into 1/2-inch pieces
  • Coarse salt and ground pepper
  • 1 leek (white and light-green parts only) or medium onion, halved lengthwise, and thinly sliced
  • 1 bunch kale (3/4 pound), tough stems and ribs removed, leaves coarsely chopped
  • 1/2 pound bacon, diced medium
  • 2 tablespoons unsalted butter
  1. STEP 1

    In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leeks (or onion) and kale and cook until potatoes are tender when pierced with a knife, about 10 minutes Drain; transfer to a large bowl.

  2. STEP 2

    In a large cast-iron or nonstick skillet, cook bacon over medium-high until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to bowl with vegetables. Season with salt and pepper. With a fork, mash potato mixture until a few lumps remain. With your hands, form into 12 patties.

  3. STEP 3

    Pour off fat from skillet and wipe clean; add butter and melt over medium. In batches, cook cakes until golden on both sides, about 6 minutes, flipping once.

    Adapted from recipe at www.marthastewart.com

The Good Farm is a certified organic farm raising vegetables, berries, flowers, and herbs for over 200 "farm share" members. Farmers John and Aimee Good specialize in providing the best quality and most flavorful varieties of the vegetables you love to eat- the staples! We have happy members - over 70% return every year!

 

Our customers say they eat healthier, feel better, save money, become inspired cooks, and even lose weight by joining the farm. Experience the joy of putting a delicious meal on the table by your own two hands. It's easy when the ingredients are this fresh and this good.

 

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8112 Church Rd.
Germansville, PA 18053
484-262-0675
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