Rice-Hash Cakes

Total Time:
25 min
15 min
10 min
  • 3 tablespoons butter
  • 1/2 pound roast pork or beef, cut 1/2-inch cubes (more or less)
  • 1 cup cooked and diced potato, cut 1/2-inch cubes
  • 1 cup small diced onion
  • 1/4 cup small diced carrot
  • 1/4 cup small diced celery
  • 1 cup sliced raw mushrooms
  • 1/2 cup chicken or beef broth
  • 1 cup cooked and drained rice
  • 2 tablespoons all-purpose flour
  • 1 egg, lightly beaten
  • Salt and pepper, to taste
  • 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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    Recipe courtesy of Jamie Deen