Waste or mistakes never happen in a farm kitchen.....only future animal or plant food.

July 20, 2010

Potato & Zucchini "pancakes"

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)
Unrefined salt
OG Sugar/Cream of tartar (optional)
Herbs or Spices (optional)
Onion (optional)
Coconut oil

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  
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  1. Sounds yummy. I'll have to try that sometime. You think I could use sweet potatoes instead of the white?

  2. Sweet Potatoes tend to be significantly softer than white potatoes when cooked. You might actually get more of a softer pancake texture. Add the sugar/cream of tartar if you do the sweet potatoes and tell me how it goes.

  3. Gorgeous. I have some gf friends who will really love this recipe! For some reason I want to try them with a sour cream dip :)

  4. I think a sour cream dip would be yummy!

    I've used spicy mustard and plain ketchup. A cocktail sauce (ketchup, horseradish) would be good, a "ranch" type dressing or a creamy horseradish dip too.

  5. Oh wow! I LOVE this recipe, thanks so much for linking up.

    I bet leftovers would also be awesome in a veggie frittata with cheese or just mixed into scramble eggs. Yum!

  6. Wow, wow, wow! I am totally making this with the whopper-sized zucchini on my counter and the potatoes I just bought. Can't wait to try it!

  7. Hey, my friend just made this, and she said it really tastes good. I should try this too!

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    Thanks and have a great day!