Monday, September 26, 2011

The Great Potato Series: Part II

Hi friends!! So sorry that I've been so MIA lately... life has been a little crazy :)  Happy Monday btw!  Anyway, it happens to the best of us.  I've been busy working on my thesis, buying a new car, planning nutrition classes for my dietitian job while getting ready to graduate and looking for a full-time job.  It's all very exciting, albeit a tiny bit hectic.

When I was a little girl, my mom always used to make me potato pancakes.  They were incredible and to this day I haven't been able to imitate the recipe...even if I use the same ingredients.  The best part is she just threw them together... egg, shredded potato, flour, parsley....and they turned out like magic.  They were even the recipe in my kindergarten cookbook!

Sorry to disappoint you, but no, I did not recreate those potato pancakes.  In a recent effort to start being more creative in the kitchen while simultaneously using ingredients I already had on hand, I came up with this.

They weren't the same, but they definitely didn't disappoint me :)


Not Mom's Potato Pancakes


Ingredients

2-4 red potatoes (large red potatoes, choose 2)
1 egg
1/4 C 2% cheese, shredded
2 tbsp brown rice flour
2 green onions, chopped
2 tbsp olive oil

1. Cut off any wonky spots on your potatoes - mine had a few.  Shred into a medium-size bowl.
2. Mix egg into shredded potatoes, then add rice flour, cheese and green onions.
3. Heat 2 tbsp of oil in a saucepan over medium-high heat - don't get too freaked out about using 2 tbsp of oil, you'll see why in a second.
4.  Use a 1/4 or 1/3 cup measure to add mixture to the pan.  Cook until golden brown on the bottom, then flip.
5. Drain potato pancakes on paper towels.
6. Devour :)







What's your favorite recipe for potatoes?