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Potato Vegetable Pancakes

  • Author: Katie Kimball
  • Yield: 15 pancakes 1x

Scale

Ingredients

  • 3 large potatoes (about 4 cups worth, shredded)
  • 23 cups shredded sweet potato
  • optional other veggies – you can replace some of the white potatoes with zucchini, carrots, or other root vegetables.
  • a few BIG handfuls of spinach
  • 3 eggs
  • 2 Tbs. flour (any – white, whole wheat, brown rice, ETC.)
  • 1 medium onion
  • 1 tsp. salt
  • oil for frying (refined coconut oil is excellent)

Instructions

  1. Wash, peel (optional) and grate the raw potatoes (all). I use a food processor! Salt the gratings and allow to sit for 10-60 minutes (depending on how long you have before the meal), then drain the excess water that accumulates at the bottom of the bowl. If you’re hurrying and must skip this step entirely, the pancakes will survive.
  2. Food process (with the regular blade) or finely chop onion and add to shredded veggies.
  3. Food process the spinach and mix it in.
  4. Beat eggs well and add to the bowl (or just beat on top and then mix in). If it’s green, you’re good to go!
  5. Add salt and flour. Mix well.
  6. Heat oil in frying pan or electric griddle at about 350F. I love my cast iron griddle (found on Amazon) and use it multiple times a day.
  7. Spoon potato mixture into hot oil and flatten with spoon or spatula to create 3-4” circles.
  8. Add a spoonful of the liquid that collects at the bottom of the mixing bowl right in the center. It’s mostly egg and will remind you of a fried egg around the edges of the pancake.
  9. This helps to hold everything together nicely so you don’t end up just making veggie hashbrowns. Flip when the underside is golden brown, about 2 minutes. The second side won’t cook quite as evenly brown, but when it starts looking like toasty hashbrowns, they’re done (about 3-5 minutes).
  10. Remove to a plate; drain with paper towel if necessary.
  11. Traditional toppings include sour cream or applesauce, but they’re also good with real maple syrup, homemade yogurt in place of the sour cream, or even ketchup. My son uses 3 of the 4, which makes my husband cringe, but hey – to each his own toppings as long as they’re eating their vegetables!