Recipe courtesy of Louis Osteen

Rice-Hash Cakes

  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
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Ingredients

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

Directions

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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