Chive Potato Pancakes
We love brunch in this family. It used to be that every Sunday morning I’d let everyone sleep in while I prepared a large brunch for us to enjoy. A one-egg, baby spinach omelette has been the daily norm for us since my husband’s heart attack. Though I feel it gives each of us a good start in the morning, spinach with eggs gets really boring. Not that we haven’t had our fun on occasion, but I certainly don’t make Sunday brunch dishes like I used to.
I guess the spinach frittata I made this last weekend was basically an altered version of our daily spinach omelette, but I added potato pancakes to the meal. A real treat!! Especially with the addition of freshly snipped chives which thrive in the garden this time of year, and eggs fresh from our girls.
We aren’t totally gluten-free at this point, but I still don’t see the need to overdo it. I used a little GF flour in this recipe to bind the cakes. Any flour can be substituted, however.
3 baked Russet potatoes, still firm
1/2 to 1 tsp. Himalayan pink salt. I didn’t measure and thought with my first bite that they needed a little more.
2 T chives
1/4 tsp. freshly grated nutmeg
Extra virgin olive oil for pan frying
Peel and grate the potatoes.
Combine them with the remaining ingredients.
Mix into a dough.
Portion the dough into cakes. This recipe made enough for 4 to 6, depending on the size of the formed cakes.
Heat the oil in a skillet.
Fry the cakes for a few minutes on each side. I used my grandmother’s fried chicken method and turned them twice until they were golden.
Remove to a paper-lined dish.