Rice-Hash Cakes

Name: Rice-Hash Cakes
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

12 ingredients

13 steps

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.
3

When hot and bubbly, and the onion, carrot and celery.
4

Cook until the vegetables begin to soften.
5

Add the beef, potato and mushrooms and cook for an additional 4 minutes.
6

Transfer the mixture to a bowl, mix in the rice, sprinkle with the flour and then with the broth.
7

Mix in the egg.
8

Sprinkle with salt and pepper.
9

Lightly butter a baking sheet.
10

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.
11

Repeat 3 times for 4 hash cakes.
12

Alternatively, these can be hand shaped.
13

Lightly dusted with additional flour and sauteed in your grandmother's heirloom cast iron skillet.