Rib Hash Cake
Category: Appetizers and Snacks
When there is leftover meat, I like to add some potatoes and turn them into hash cakes. In this case I use rib meat, but you can use any type you choose.
3 cups of shredded potato
2 cups of barbecued rib meat
2 Tbsps flour
1 tsp salt
1 tsp pepper
6 Tbsps sour crem
1 tsp paprika
2 Tbsps olive oil
Shred the potato and soak in salt water for 20 minutes.
Drain the water by squeezing all of the water out of the potatoes.
Pull the rib meat off the ribs and shred the meat. Afterwards, adding to the potatoes.
Mix the flour, salt, pepper, and egg until fully combined.
Warm the pan on medium then adding the olive oil.
Form cakes with the potatoes and fry in the pan, cooking 4 minutes per side
Top with sour cream and paprika to taste
Calories per serving: 180.36 kcal
Fat per serving: 7.58 g
Saturated fat per serving: 1.81 g
Carbs per serving: 15.74 g
Protein per serving: 12.89 g
Fiber per serving: 1.98 g
Sugar per serving: 0.66 g
Sodium per serving: 318.22 mg
Trans fat per serving: 0.12 g
Cholesterol per serving: 56.06 mg