Mashed Potato Kale Cakes

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This is recipe that I borrowed from Martha Stewart.  We really liked this combination of mashed potatoes and kale.  I used less bacon than the recipe originally called for.  You could certainly use more if you wanted to.  The quantities in this recipe are quite flexible.  This would be a good brunch dish with fried eggs.  The patties are also tasty for supper. 

2 pounds potatoes, peeled or not--your choice
coarse salt and ground pepper
1 leek, halved lengthwise, rinsed well and sliced thinly.  I used some baby leeks from our CSA farm that looked like green onions.  I used the entire bunch.
1 bunch kale (3/4 #), be sure not to use the stems which are too tough.  Chop the leaves coarsely
1/4# bacon, diced
2 tablespoons butter
A little flour

Cook the potatoes, kale and leeks until tender in boiling salted water probably for about 10-15 minutes.  Drain and mash vegetables.  The mixture does not need to be smooth. 
Cook bacon until crisp.  Remove with a slotted spoon.  Add to the vegetable mixture.
Form patties.  Sprinkling the patties with a bit of flour helps them to brown. 
Brown the patties in the butter and small amount of bacon drippings. Be careful when you turn them so they don't fall apart.  Turn just once.  Cook the patties until golden on both sides.

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