1/2 c Reserved Red Hot Pepper
-Sauce
1/3 c Reserved Caramelized Onions
1 c Reserved Braised Kale with
-Mushrooms
3 c Reserved Sage Mashed
-Potatoes
1 c Cheddar cheese — shredded
2 Egg
1/4 c Flour
Salt and pepper
3 tb Olive oil
Bring the reserved red pepper sauce to room temperature. Chop the
reserved onions and reserved kale. Combine the onions, kale,
reserved mashed potatoes, 1/2 cup of the cheddar, the eggs, flour,
salt and pepper in a mixing bowl. Blend well. Preheat the oven to
300. Form the mixture into 12-4″ pancakes. Heat a thin film of oil
in a large, nonstick skillet over medium high heat. Brown the
pancakes on both sides, about 2 minutes per side. Do this in
batches, transferring the finished pancakes to an ovensafe serving
platter and keeping them warm in the oven. Sprinkle the remaining
cheese over the top and leave in the oven until the cheese melts,
about 5 minutes. Serve with dollops of the reserved red pepper sauce.
Yields
4 servings