First time ever making potato pancakes. My mom always used to make these growing up and I was craving a bit of nostalgia.

First, I absolute hate peeling anything. It’s just not a skill I typically possess, but today I rocked it! Counting it as a mini-COVID-win.

These are tasty and paired with apple sauce, they’re hitting the spot for sure. I have plenty of extras so I’ll be feeling the nostalgia all week long. Will definitely make these again with the same ingredients, but be more careful grating the potatoes because I 1000% grated my thumb.

I diced and roasted the rest the potatoes I had in my fridge as they were right on the edge of ready-to-shrivel, so I’ll have roasted potatoes later this week. Those are not peeled obviously.

Ingredients

• 8 medium potatoes
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 4 tbsp. seasoning salt
• 1 tbsp. sea salt
• 6 tbsp. GF flour
• Coconut oil

Steps

1. Peel and shred potatoes. — BE CAREFUL because grating a finger is no fun!
2. Add eggs to potatoes. Mix until well coated.
3. In a separate bowl, whisk dry ingredients [salt, seasoning salt, cheese, flour]
4. Add flour to potato-egg mix a little at a time to prevent clumping and continue to mix until it is all combined.
5. Add coconut oil to a pan on medium-high heat.
6. Scoop in potato mix and flatten with a fork.
7. Let each side cook for a few minutes. I typically flipped to each side twice to be sure they were crispy enough, but not burnt.