Kale, Corn, & Potato Hash Cakes
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.
Add to Collection
Print Recipe
Servings: 12 cakes
Serving Size:2 cakes
Nutrition
Calories:123 kcal
Carbs:27 g
Sodium:108 mg
Potassium:310 mg
Phosphorus:47 mg
Protein:4 g
Fiber:4 g
Equipment
- 1 Large mixing bowl
- 1 Grater
- 1 Cutting Board
- 1 Chef knife
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
- ½ 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 removed3 cups Yukon potatoes, grated, drained2 cups Gluten free flour2 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.
Full Nutrition
Nutrition Facts
Kale, Corn, & Potato Hash Cakes
Amount Per Serving (2 cakes)
Calories 123
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Trans Fat 0.001g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.2g
Sodium 108mg5%
Potassium 310mg9%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 2g2%
Protein 4g8%
Vitamin A 1131IU23%
Vitamin B1 0.1mg7%
Vitamin B2 0.1mg6%
Vitamin B3 1mg5%
Vitamin B5 0.2mg2%
Vitamin B6 0.2mg10%
Vitamin C 23mg28%
Vitamin E 0.1mg1%
Vitamin K 45µg43%
Calcium 50mg5%
Copper 0.1mg5%
Folate 20µg5%
Iron 1mg6%
Manganese 0.2mg10%
Magnesium 20mg5%
Phosphorus 47mg5%
Selenium 0.4µg1%
Zinc 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
These cakes are amazing! Let’s just say I am new to baking and more intensive cooking. These were simple to make! I made a double batch so I could freeze some for later as I am finding recipes take a bit of time to make. On a low sodium diet, it’s easier to stick with it if you have tasty stuff already made. I highly recommend these cakes. I added about 1/2 onion to mine that I had leftover in the refrigerator. And I replaced the salt with the salt alternative MySalt. and cut the sodium down even further.