A great way to use some leftover bacon and my end of season kale plants for an interesting alternative to mashed potato
Bacon is best cooked in the oven if possible to ensure that it is evenly crispy. This can be done in advance.
Ideally, you should use a ricer for the potatoes to ensure the mixture doesn’t get too watery. If you haven’t got one, you can peel & boil the potatoes then drain and mash as usual, but a ricer really is worth investing in for the smoothest mash
The steam from the mash will cook the kale quite quickly as long as you’re using the tender leaves and there are no thick stems. You could also use cabbage or spring greens, but it be worthwhile blanching these first
- 4 rashers Smoked Back Bacon
- 1 kg Potatoes, scrubbed
- 50g Butter
- Salt & Pepper to taste
- 1 bunch fresh Chives, chopped
- a couple of good handfuls of Fresh Kale, rinsed & finely chopped
- 2 tbsp Vegetable Oil
- 25g Butter
- Fry or bake the bacon until crispy. Set aside to cool
- Jacket the potatoes in a microwave until soft – no need to peel
- In a large bowl, place the butter and crumble in the cooked bacon
- Once cooked, push each potato through the ricer into the bowl. The skin will be left behind – discard before processing the next potato
- Season with Salt & pepper, then add a little milk. With a fork mix well. Add extra milk if required to give a stiff but creamy mash.
- Check seasoning before folding in the Kale and Chives
- Sprinkle some cornmeal into a bowl. Take a handful of mash and form into a ball, then flatten. Rollin the cornmeal and set aside. Repeat with remaining mash
- Heat the oil & butter in a frying pan, then gently fry the potato cakes in batches until golden brown.