A simple, flavorful, home-cooked breakfast (or lunch) meal made with shredded potatoes and sweet potatoes and eggs for binder. Fried up into a tasty and crispy morsel that packs flavor despite its simplicity.
- About one pound of potatoes (for us, this was one sweet potato and one white potato)
- Coconut oil, for frying
- 1/4 cup chopped onion
- 1 egg, beaten
- 4 tablespoons sprouted spelt flour (or whatever all-purpose white or wheat flour you like, added in a tablespoon at a time until the mixture comes together)
- 1/4 cup chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Start by grating potatoes into a large bowl, using the largest size on your grater. You needn’t peel them unless you’re especially averse to potato skins, which, quick reminder, carry nutrients!
- Then, pile these potato shreds into a large tea towel, gather together all the ends to form a little packet around the shreds (like when you’re making almond milk), and squeeze the daylights out of it over the sink. Once you’ve removed as much of the water as possible, scoop the remaining shreds back into the bowl.
- Set a large skillet on the stove, add a few tablespoons of coconut oil, and set the heat to medium.
- In the bowl holding the potatoes, add chopped onion, beaten egg, flour, parsley,salt, and pepper and stir everything together.
- When the oil is good and hot in the pan, drop large spoonfuls of potato mixture into the skillet, hearing the sizzle, flattening them a little with the back of a spoon when you do. Let these rounds cook for a few minutes (you want them to get golden and crisp) before flipping to the other side and cooking it, too. Remove finished pancakes to a paper-towel-lined plate. Repeat with remaining batter.
- Best served immediately. May be rewarmed in an oiled pan the next day in the oven, but reheating beyond one time will give you firmer, less crisp pancakes, which are harder to love.
- Category: Pancake
- Method: Stovetop
- Cuisine: Breakfast
Keywords: potato pancakes, hash browns, shredded potatoes, savory breakfast