Breakfast Recipes

Cheddar Potato Cakes with Kale

Kale provides a nutritional boost and fiber, while cheese adds a salty kick and a bit of protein.

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Makes 2 servings


5 oz. pack instant mashed potatoes

4 Tbsp butter

1 cup kale chips

1/2 cup shredded cheddar cheese

2 Tbsp oil


AT HOME ➞ Pack potatoes, kale, and butter together in a zip-top bag.

IN CAMP ➞ Boil 2 cups of water, then pour carefully into the potato-kale mixture; stir. Fold in cheese. Heat 1 tablespoon of oil for each cake (you’ll do this twice) in a nonstick skillet over medium heat. Spread half of the potatoes in the pan. Cook for about 5 minutes until the bottom is crisp and golden. Use a spatula to turn, or try this trick: Carefully slide it onto a pot lid or plate, invert your skillet over the plate, then flip them simultaneously. Cook the other side. Repeat for the second cake.

OPTION ➞ Make a meal fit for a trail worker by topping with a couple of eggs.