Great potato side dish or on a brunch menu!
Peel and cut potatoes. Place in a pot and cover with water two inches over potatoes. Boil for approximately 20 minutes or until fork tender. Drain off the water, add the Romano cheese and mash. Season with salt and pepper to taste and set aside.
In a large sauté pan, heat 2 tablespoons olive oil and cook the onion for 5 minutes. Add the kale and thyme and continue cooking until the kale is wilted, approximately 5 minutes. Add the kale and onions to the mashed potatoes and combine well.
Clean the sauté pan and add the remaining olive oil. Heat on medium.
Roll the potato mixture into two-inch balls and lightly flatten. Place in the heated pan, making sure not to crowd. Cook the cakes for approximately 5 minutes each side, letting them get brown and golden on both sides. Work in batches as needed.
Serve with a dollop of sour cream and a sprinkle of paprika.