Makes 4-6 servings
4 tablespoons olive oil (or oil from roasted garlic)
1-2 leeks, washed well, trimmed, sliced
3-4 cups coarse chopped cooked potatoes
1 cup sliced rutabaga, blanched in salted water until soft
1 cup sliced cabbage or kale
5 cloves roasted garlic
Salt and fresh ground pepper
Chopped herbs for garnish, if desired
1. Over medium to high flame, heat oil in a well-seasoned cast iron skillet or other heavy-bottomed pan until oil is shimmering. Add the leeks and cook until just softened, then add the remaining vegetables to the pan.
2. Using a wire potato masher or a heavy fork, smash the potatoes and rutabagas until coarsely mashed and flattened in the pan. Let cook without stirring for a few minutes. Use a spatula to flip the browned vegetables from the bottom. Cook until heated through and as brown and crispy as you like.
3. Season liberally with salt and pepper. Chopped parsley, chives, or dill would be a great garnish.