Chive Potato Pancakes

 

PotaPancSpLeekFrit 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.

Ingredients:

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 eggs

2 T chives

1/4 tsp. freshly grated nutmeg

Extra virgin olive oil for pan frying

Method:

Peel and grate the potatoes.

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Combine them with the remaining ingredients.

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Mix into a dough.

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Portion the dough into cakes.  This recipe made enough for 4 to 6, depending on the size of the formed cakes.

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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.

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Remove to a paper-lined dish.

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Comments

  1. Leave a Reply

    Jocelyn
    April 23, 2013

    I have the hardest time getting my mashed potato pancakes to stay in solid patties!

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