RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6371
| View Recipe |
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| Recipe Name: |
Hash and Corn Cakes - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
You will need leftover meat and broth from Chuck Roast.
Cut up leftover meat into bite-sized pieces. Put all ingredients into a medium saucepan. Add potatoes, carrots and peas.
Simmer until potatoes are done.
Make a slurry of flour, water and kitchen bouquet. Add to thicken the broth. Cook until boiling and thick.
While the hash is cooking, mix egg, buttermilk, and soda. Stir in cornmeal until mixture is almost as thick as cake batter.
Heat Crisco on griddle. Then using a large spoon, spoon out batter like pancakes. Flip once during cooking.
Serve hash over corn cakes. |
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| Nutrition per Serving: |
| Calories: |
28 |
Total Carbs: |
5.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.1 |
Protein: |
0.81 |
| Fiber: |
0.19 |
Sodium: |
0.13 |
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