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Sausage-Kale Hash & Corn Fritters
Makes 4


  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.

Tip: To make hash and fritters on barbecue, instead of using a non-stick pan, use cast-iron skillet and set on grill preheated to high.

  • ½ pkg (50 g) Sensations by Compliments Cracked Peppercorn Seasoned Butter & Canola Oil, divided
  • ½ baguette, cut into bite-size cubes or pieces
  • 1 onion, diced
  • 3 Italian sausages, casings removed and discarded
  • ½ lb (250 g) ground beef 
  • 5 oz (142 g) 1 pkg baby kale 
  • ¾ tsp (4 ml) salt, divided 
  • ½ tsp (2 ml)  pepper, divided 
  • ¾ cup (175 ml) cornmeal 
  • ⅓ cup (75 ml) all-purpose flour
  • 1 tsp (5 ml) baking powder 
  • 1 egg
  • ¼ cup (60 ml)  milk 
  • 2 tbsp (30 ml) butter, melted and cooled 
  • 1¼ (300 ml)  cups corn kernels (from 2 to 3 cobs) 
  • 2 green onions, thinly sliced