Think of this as a kind of Spanish potato pancake—comfort food at its best, with potatoes, cabbage (or kale), and bacon. Traditionally, it’s served as a frying pan–sized cake. But individual servings are easier to manage and look beautiful on a plate.
Ingredients
- Coarse salt (kosher or sea)
- 4 medium-size russet potatoes (each about 10 ounces), peeled
- 2 cups coarsely chopped Napa cabbage, kale, or Swiss chard leaves (stems removed)
- 4 tablespoons extra virgin olive oil, divided use, more as needed
- 1 large egg, beaten
- 2 tablespoons potato starch or cornstarch
- 1/2 teaspoon freshly ground black pepper
- 6 strips bacon, roughly chopped
Directions
Step 1
Bring a large pot of salted water to a boil over high heat. Add the potatoes and the cabbage; cook until both are tender, about 40 to 50 minutes. Drain, then add 2 tablespoons (or more) extra virgin olive oil. Mash with a potato masher. Let cool slightly, then incorporate the egg and potato starch. Season with the pepper and additional salt, as needed. Form into firm patties, each about 3/4 inch thick and 2 1/2 inches in diameter.
Step 2
Heat a cast iron skillet over medium-high heat. Add the bacon and cook until crisp. Using a slotted spoon, remove the bacon pieces and set aside. Add the remaining 2 tablespoons of olive oil to the hot pan. Sauté the potato-and-cabbage patties on each side, turning with a thin-bladed spatula, until golden brown. Transfer to a platter or plates, then top with bacon. Serve immediately.
Serves 4 to 6