German Potato Pancakes
Did anyone else grow up with potato pancakes made from leftover mashed potatoes? Was it just me?! These were a staple in my house growing up because my dad LOVES them. And so do I. When I was in college and living at home, my dad and I would make these regularly for breakfast or lunch. Since going Paleo, I’ve missed them as our traditional recipe has several ingredients I can no longer eat! But last night for dinner, I experimented with a compliant recipe and they turned out fantastic! I ate with topped with Kite Hill plain yogurt but many people serve them with ketchup or I’ve even seen applesauce. These are made with Hannah sweet potatoes instead of white potatoes, just because I had leftover sweet potatoes made. And while white potatoes aren’t strictly Paleo, I do indulge with them from time to time. Use either, both will work just fine!
Paleo German Potato Pancakes
2 cups cold mashed potatoes, sweet or white is fine
1/2 cup Paleo flour blend (I used Bob’s Red Mill)
1/4 cup sweet onion, minced
1 tsp garlic powder
2 scallions, chopped
Salt and Pepper, to taste
Oil, for frying
*depending on how thick your potatoes are, you may need a couple tablespoons of milk to thin out.
- In a large skillet, heat oil on medium heat.
- Mix all ingredients together in a mixing bowl. Form patties with your hands and drop into hot oil. Fry on both sides until golden brown, about 4-5 minutes each side. Transfer to paper towels and drain excess oil.
- These can be topped with sour cream, plain yogurt, ketchup, or applesauce. I’ve also added shredded zucchini and/or carrots to the batter. A great way to add hidden veggies to your kids foods!