Place the cubed potatoes in a medium pot and add enough cold water to cover. Bring to a low boil and cook until tender, about 20 minutes. Drain, transfer to a large mixing bowl and mash.

Place the grated potatoes in cheesecloth and squeeze to extract excess moisture. Combine with the mashed potatoes, kale, green onion, eggs,and coconut milk.

In a separate mixing bowl, whisk together the cassava flour, baking powder, salt, and pepper. Add to the potato mixture and stir until combined.

Heat the ghee in a large, heavy-bottomed skillet over medium heat. Working in batches, add large spoonfuls of the potato mixture to the skillet and cook for 7-8 minutes per side until golden brown.

Serve immediately. Enjoy!