Scrapple and Potato Cake
Scrapple and Potato Cake is a savory, pan-fried patty made from a mixture of cooked, shredded potatoes and scrapple—a traditional American loaf of pork scraps and trimmings combined with cornmeal and spices. This hearty dish is a staple of Pennsylvania Dutch cuisine and is often served as a breakfast side or a simple, satisfying main course.
🍽️ Nutrition at a glance
This dish is high in both carbohydrates from the potatoes and cornmeal, and fat from the pork and frying oil. It provides a good source of protein and key minerals like iron and potassium, with a typical serving containing roughly 300-400 calories.
Nutrition breakdown
| Calories | 360 kcal |
| Protein | 12 g |
| Carbs | 30 g |
| Fat | 22 g |
| Fiber | 2.5 g |
| Sugar | 1 g |
| Sodium | 720 mg |
| Iron | 2.1 mg |
| Potassium | 410 mg |
| Phosphorus | 180 mg |
| Niacin (B3) | 3.5 mg |
| Vitamin B6 | 0.3 mg |
| Selenium | 12 mcg |
| Zinc | 2.2 mg |
| Thiamin (B1) | 0.4 mg |
Per 1 patty (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, scrapple is a prime example of traditional American 'nose-to-tail' eating, making use of every part of the pig. Nutritionally, the combination creates a dense, calorie-rich food designed to provide lasting energy.
