Hash brown and kale filling

This is a convenient and easy filling for sandwich, tortilla and pancake.

I made this for pancake filling.

Hash brown and kale  filling for a pancake

                                 

                                  Recipe Summary 
                                              For
                           Hash brown and kale filling

Preparation time: 15 minutes

Cooking time: 2 minutes
Serves: 4

Hash brown and kale
 filling for a pancake

1. Microwave 140 grams hash brown (2 pieces) for two minutes on high and break into small pieces.
I used my hands to break the hash brown into very small pieces.

2. Grate 50 gr cheddar Cheese. You can choose any cheese of your liking.

3. In a microwave safe medium sized bowl mix hash brown, 50 grams kale, 40 grams carrot (1/2 carrot), 90 grams  onion, and 1 green chili. All items are finely chopped in a food processor because we don't want any big pieces if we are using this as a sandwich topping.

4. Top it up with cheese.  Microwave on high heat for 2 minutes, uncovered. The filling is ready.

Ingredients

5. Spread on the pancake.  Roll it and serve.



Pancake
1. In a medium sized bowl add 2 cups all purpose flour, 1½ cups water, ½ cup coconut cream, 2 tbsp full cream milk powder and 1 tsp salt. Mix all the ingredients well to form the batter. You may also use a blender.

pancake with filling

2. Allow the batter to rest in a bowl for 30 minutes.

3. You can add one beaten egg to the ingredients. It will give a better consistency. It happened to be my vegetarian day so I omitted the egg.


4. Make the pancake in a pan. I made it on cast iron griddle.


Hash brown and kale filling  is ready.
                                 

                    Recipe follows in detail with pictures.

Preparation time: 15 minutes

Cooking time: 2 minutes
Serves: 4

Hash brown,kale carrot,onion,chili,and cheese.

Ingredients

Main

140 grams hash brown (2 pieces). I used store bought hash brown in bulk pack.

50 gr cheddar cheese

50 grams kale, finely chopped in a food processor

40 grams carrot (1/2 carrot), finely chopped in a food processor

Others

90 grams onion, finely chopped in a food processor

1 green chili, finely chopped in a food processor

Ingredients for Hash brown and kale filling

Preparation

Microwave hash brown for two minutes high and break into small pieces.

I used my hands to break the hash brown into very small pieces.

Grate the cheese.I used cheddar cheese. You may use the cheese of your choice.

Method

In a microwave safe medium sized bowl mix hash brown,  kale, carrot, onion, and chilli.

Top it up with cheese.  microwave on high heat for 2 minutes.

Mixed ingredients ready for microwaving

 uncovered.
The filling is ready.

Filling after microwaving

Spread on the pancake.

Filling placed in a pancake

 Roll it and serve.

pancake with filling

Pancake

Ingredients

2 cups all purpose flour

1 1/2 cups water

1/2 cup coconut cream

2 tbsp full cream milk powder

1 tsp salt

Method

Mix all the ingredients liquidize in a blender.Pour into a bowl..

Allow it to rest for 30 minutes.

Pan cake mix

You can add one beaten egg to the ingredients. It will give a better consistency. It happened to be my vegetarian day so I omitted the egg.

Make the pancake in a pan. I made it on my griddle.

Making pan cake in a griddle

Pancake in a griddle after turning side