Kale & Corn Potato Hash Cakes

Kale, Corn, & Potato Hash Cakes

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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.
Course Breakfast, Side Dish
Cuisine American
Keyword Hash
Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Servings 12 cakes
Calories 123


  • 1 Large mixing bowl
  • 1 Grater
  • 1 Cutting Board
  • 1 Chef knife


  • 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


  • 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.


Serving: 2cakes | Calories: 123kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Sodium: 108mg | Potassium: 310mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1131IU | Vitamin C: 23mg | Calcium: 50mg | Iron: 1mg