Kale & Corn Potato Hash Cakes

Photo of Kale & Corn Hash Brown Cakes Stacked on a Plate

Kale, Corn, & Potato Hash Cakes

Anthony Valentine, Kidney-Friendly Chef
5 from 1 vote
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.
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Low Phosphorus, Low Potassium, Low Sodium
Total Time: 35 minutes
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 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.

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.

Anthony Valentine, Kidney-Friendly Chef (117)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

1 thought on “Kale & Corn Potato Hash Cakes”

  1. 5 stars
    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.

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