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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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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:
1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. 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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