Texas Hash Cakes Sp5
Crispy, savory, and packed with Texas-inspired flavor, these Texas Hash Cakes SP5 are the ultimate comfort food with a Southern twist! Made with shredded russet potatoes, smoky sausage, vibrant bell peppers, and a touch of smoked paprika, these golden patties deliver bold flavors and satisfying textures in every bite. Perfectly pan-fried until crispy, they're ideal for brunch, a hearty appetizer, or even a quick dinner. Easy to prepare in just 40 minutes, this recipe is a crowd-pleaser that combines homemade charm with rich, smoky depth. Garnish with fresh parsley for a vibrant pop of color and serve warm for a dish everyone will love! Keywords: Texas Hash Cakes, crispy hash cakes, smoked sausage recipes, Southern comfort food, potato patties.
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Recipe Information
Ingredients
- 3 medium Russet potatoes (peeled and shredded)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Smoked sausage, diced
- 0.5 cup Red bell pepper, finely diced
- 0.5 cup Green bell pepper, finely diced
- 0.5 cup Yellow onion, finely diced
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 2 large Eggs
- 0.25 cup All-purpose flour
- 0.25 cup Vegetable oil, for frying
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Peel and shred the russet potatoes using a box grater or food processor. Place the shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
In a large mixing bowl, combine the shredded potatoes, salt, black pepper, diced smoked sausage, red and green bell peppers, yellow onion, smoked paprika, and garlic powder. Mix well to evenly distribute the ingredients.
Add the eggs and flour to the potato mixture. Stir until the mixture holds together when pressed, but do not overmix.
Heat the vegetable oil in a large skillet over medium heat. You may need to add more oil as you cook in batches.
Using your hands, form the potato mixture into small patties, about 3 inches wide, and carefully place them into the hot oil. Do not overcrowd the pan.
Cook the hash cakes for 3-4 minutes per side, or until golden brown and crispy. Use a spatula to flip them carefully.
Remove the cooked hash cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
Repeat with the remaining potato mixture until all the hash cakes are cooked.
Garnish the hash cakes with chopped fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 4696 mg | 204% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 16.7 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 223 mg | 17% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3869 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
