Kale & Corn Potato Hash Cakes

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

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.
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Low Phosphorus, Low Potassium, Low Sodium
Total Time: 35 minutes
Servings: 12 cakes

Nutrition

Calories:123 kcal
Carbs:27 g
Sodium 108 mg
Potassium 310 mg
Phosphorus 47 mg
Protein 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
  • 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.

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.

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