Potato & Kale Cakes
- 1 Bag LL Shredded Hash Browns, Thawed
- 1 Cup Washed & Chopped Kale
- 1⁄2 Yellow Onion Thinly Sliced
- 1 Tbsp. Fresh Garlic
- 1/2 Block Cream Cheese
- 2 Eggs
- 1 Cup Potato Flakes
- Sauté Kale, Garlic & Onion.
- Add to Hash Browns.
- Mix in Cream Cheese, Eggs 7 Potato Flakes.
- Refrigerate for 45 minutes or overnight.
- Scoop potato cakes on to 375 degree griddle. Brown on both sided till crispy.
- Serve as side dish to eggs.