Potato Pancakes with Greens

October 15, 2007

Potato Pancakes with Greens

Sara Jones, Tucson CSA

This recipe is a good way to use up any leftover potatoes.
The best texture for the potatoes is just lightly mashed, but
you can use creamy mashed potato leftovers as well. For a
tasty surprise, you can stuff the potato patties with cheese
before you cook them.

1 bunch greens, preferably chard or kale, chopped
2 cloves garlic, minced
2 cups potatoes, lightly mashed
About 2 tablespoons oil
Flour to prevent sticking
Salt and pepper to taste

Heat about 2 tsp of the oil in a skillet over medium heat.
Add greens and garlic to skillet and cook, stirring
frequently, until greens are wilted.

Remove from skillet and mix with potatoes, seasoning with salt and pepper to taste. Form potato mixture into small patties and coat with flour.

Reheat skillet and add the rest of the oil. Cook patties over medium high heat until browned on both sides,
about 3-4 minutes per side.

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