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

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Instructions

1. Preheat oven to 350 degrees F.
2. Melt the butter in a saucepan. When hot and bubbly, and the onion, carrot and celery. Cook until the vegetables begin to soften. Add the beef, potato and mushrooms and cook for an additional 4 minutes. Transfer the mixture to a bowl, mix in the rice, sprinkle with the flour and then with the broth. Mix in the egg. Sprinkle with salt and pepper.
3. Lightly butter a baking sheet. 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. Repeat 3 times for 4 hash cakes.
4. Alternatively, these can be hand shaped. Lightly dusted with additional flour and sauteed in your grandmother's heirloom cast iron skillet.