Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 1/2 pound roast pork or beef, cut 1/2-inch cubes (more or less)

  3. 1 cup cooked and diced potato , cut 1/2-inch cubes

  4. 1 cup small diced onion

  5. 1/4 cup small diced carrot

  6. 1/4 cup small diced celery

  7. 1 cup sliced raw mushrooms

  8. 1/2 cup chicken or beef broth

  9. 1 cup cooked and drained rice

  10. 2 tablespoons all-purpose flour

  11. 1 egg, lightly beaten Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Melt the butter in a saucepan . When hot and bubbly, and the onion, carrot and celery . Cook until the vegetables begin to soften. Add the beef , potato and mushrooms and cook for an additional 4 minutes. Transfer the mixture to a bowl, mix in the rice , sprinkle with the flour and then with the broth . Mix in the egg. Sprinkle with salt and pepper. Lightly butter a baking sheet. Using a lightly oiled bowl for a mold , pack about 1 1/2 cups of the mixture into a lightly oiled small bowl and turn out onto the baking dish. Repeat 3 times for 4 hash cakes. Alternatively, these can be hand shaped. Lightly dusted with additional flour and sauteed in your grandmother's heirloom cast iron skillet.


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