Sausage-Kale Hash & Corn Fritters
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- ½ pkg
-
Sensations by Compliments Cracked Peppercorn Seasoned
Butter & Canola Oil, divided - 50 g
- ½
- baguette, cut into bite-size cubes or pieces
- 1
- onion, diced
- 3
- Italian sausages, casings removed and discarded
- ½ lb
- ground beef
- 250 g
- 5 oz
- 1 pkg baby kale
- 142 g
- ¾ tsp
- salt, divided
- 4 mL
- ½ tsp
- pepper, divided
- 2 mL
- ¾ cup
- cornmeal
- 175 mL
- ⅓ cup
- all-purpose flour
- 75 mL
- 1 tsp
- baking powder
- 5 mL
- 1
- egg
- ¼ cup
- milk
- 60 mL
- 2 tbsp
- butter, melted and cooled
- 30 mL
- 1¼ cups
- corn kernels (from 2 to 3 cobs)
- 300 mL
- 2
- green onions, thinly sliced
Directions
Step 1
To make hash, melt half the seasoned butter in large skillet over medium heat. Stir in baguette pieces and cook, turning often, 5 to 6 min., until golden. Remove from skillet. Set aside.
Step 2
Add remaining seasoned butter to skillet; stir in onion and cook until golden. Add sausage meat and ground beef. Cook 5 to 7 min. until meat is browned; breaking up into small pieces with back of wooden spoon. Stir in kale and cook until wilted, about 2 min. Mix in reserved baguette pieces, ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper. Cook another 2 to 3 min., until warmed through.
Step 3
To make corn fritters, in large bowl, whisk together cornmeal, flour, baking powder and remaining ¼ tsp (1 mL) each salt and pepper. In separate bowl, whisk together egg, milk and melted butter. Pour wet ingredients into dry ingredients; mix until just combined. Fold in corn kernels and green onions.
Step 4
Heat large non-stick skillet over medium heat. Add fritter batter to skillet in ¼ cup (60 mL) portions. Cook 3 min. per side, until golden brown. Serve with warm hash.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 recipe):
- Calories:
- 750
- Fat:
- 40 g
- Saturated Fat:
- 16 g
- Carbs:
- 65 g
- Fibre:
- 6 g
- Sugar:
- 9 g
- Cholesterol:
- 140 mg
- Protein:
- 35 g
- Sodium:
- 1550 mg
