Kale, Corn, & Potato Hash Cakes

Prep Time 30

Cook Time 5

Total Time 35

Servings cakes

Calories 123kcal

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
½ 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.