Sausage-Kale Hash & Corn Fritters

Prep time: 10min
Total time: 40min
Serves: 4
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
Per serving (1/4 recipe):
calories
750
fat
40 g
saturated fat
16 g
carbs
65 g
sugar
9 g
protein
35 g
cholestrol
140 mg
fibre
6 g
sodium
1550 mg

Directions

  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.

  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.

  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.

  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.