Looking for something new to bring to the table…literally? These hash cakes are out of left field and can be a really nice breakfast side dish or even appetizer for your next dinner. Think of a corn and potato hash in the form of a cake!
123 kcal
Protein 4 g
Servings: cakes
Equipment
- 1 Large mixing bowl
- 1 Grater
Ingredients
- 1 Ear of corn, kernels removed
- 3 cups Yukon potatoes, grated, drained Squeeze excess water out of grated potatoes
- 2 cups Gluten free flour
- 2 Garlic cloves, finely minced
- 2 cups Kale, finely chopped
- 2 tsp Rosemary, fresh, minced
- 1/2 tsp Kosher salt
- ¼ cup Vegetable oil
Instructions
- Add potatoes, flour, kale, corn, garlic, rosemary, and salt to a large mixing bowl and combine thoroughly.1 Ear of corn, kernels removed, 3 cups Yukon potatoes, grated, drained, 2 cups Gluten free flour, 2 Garlic cloves, finely minced
- Divide the dough into 12 equal pieces and press them into thin cakes.
- Pan-fry in vegetable oil for 3 minutes per side, or until golden brown.
- Remove the cakes from the oil and place them on a paper towel-lined plate to drain.
Nutrition Facts
Kale, Corn, & Potato Hash Cakes
Serving Size
2 cakes
Amount per Serving
Calories
123
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Trans Fat
0.001
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.2
g
Sodium
108
mg
5
%
Potassium
310
mg
9
%
Carbohydrates
27
g
9
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
4
g
8
%
Vitamin A
1131
IU
23
%
Vitamin C
23
mg
28
%
Calcium
50
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Vitamin A
1131
IU
23
%
Vitamin C
23
mg
28
%
Calcium
50
mg
5
%
Iron
1
mg
6
%
