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Potato and Kale Bubble and Squeak

Serves 4
Time 45 min
The name of this classic British dish is attributed to the sounds the vegetables make while cooking: they "bubble" while boiling and then "squeak" while frying. Its combination of fluffy potatoes and earthy cooked kale makes it a comfort food classic and a great choice for serving alongside everything from roasts to eggs to sausages.
Ingredients
  • 1 3/4 pound Russet potatoes (about 3 large or 5 small), peeled and quartered
  • 2 tablespoons unsalted butter
  • 2 tablespoons low-fat (1%) milk
  • 1/2 (1.0-pound) bag frozen and defrosted chopped kale, or 1 cup cooked, cooled chopped kale
  • 4 green onion, finely chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon canola oil
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Method

Place potatoes in a large saucepan and cover with cold salted water by 2 inches. 

Bring to a boil over high heat, then lower the heat and simmer until they are very tender, 15 to 20 minutes. 

Drain thoroughly.

Return potatoes to the pot and add butter and milk. 

With a potato masher or large fork, mash potatoes until very smooth.

Meanwhile, squeeze kale gently with your hands to remove as much water as possible. 

Add kale, green onions, salt and pepper to potatoes and stir until combined.

Heat a large skillet over medium heat and add oil. 

When hot, scrape the potato mixture into the pan and use a spatula to level the top. 

Cook until golden brown on the bottom, 8 to 10 minutes. 

Working in sections (the cake will break apart as you flip it) use a spatula to flip the pancake over, then press the top gently with the spatula to make the top smooth again. 

Continue cooking until the bottom is browned and the potatoes are heated through, about 8 more minutes. Serve warm.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 3/4 pound Russet potatoes (about 3 large or 5 small), peeled and quartered
  • 2 tablespoons unsalted butter
  • 2 tablespoons low-fat (1%) milk
  • 1/2 (1.0-pound) bag frozen and defrosted chopped kale, or 1 cup cooked, cooled chopped kale
  • 4 green onion, finely chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon canola oil
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.