Kale & Corn Potato Hash Cakes

Print Recipe
Home > Latest > Recipes > Kale & Corn Potato Hash Cakes
No ratings yet
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!
Course: Breakfast, Side Dish
Cuisine: American
Keyword: Hash
123 kcal
Protein 4 g
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 12 cakes

Equipment

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
%