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.