I'd like to introduce you to the current "favorite" food coming out of the kitchen. The Potato & Zucchini pancake has evolved from a gluten free pancake using OG corn masa to really more of a crispy hash brown with egg. These make excellent leftovers...so cook as many as you have ingredients for.
Zucchini from the garden (optional)
OG Sugar/Cream of tartar (optional)
Herbs or Spices (optional)
Add oil to a wide, shallow pan for frying to about 1/8"-1/4" in depth and heat at medium.
Shred potatoes and zucchini (up to half), drain any excess liquid and move to a large mixing bowl. Long shreds will stick together better than short ones because there's no flour. Rinse your shredding equipment. (If you wait, the potatoes will harden and be more difficult to clean.) Add a beaten egg or 2 depending on volume of shreds and salt to taste. Keep in mind it is very hard to over salt potatoes...I probably do a 3 finger pinch per potato. Add customized ingredients...I've used sage, basil or onion from the garden, cinnamon with sugar and cream of tartar, and chili powder. Mix together so egg and herbs are distributed fairly evenly.
Drop forkfuls of the mix into hot pan, leaving enough room in between patties to get a spatula in for flipping. Cook for approximately 4-6 minutes per side depending on the size of the patties and how crisp you like them. Serve with apple sauce, ketchup, mustard etc for dipping. Enjoy!
Leftovers can be eaten cold, reheated in the oven, refried or I like them served with hot, gelatin rich broth with a little green onion and basil for a light supper.
This post part of
Real Food Wednesday
Pennywise Platter Thursday
Simple Lives Thursday