These savory, rustic pancakes could serve equally well as breakfast, lunch, or dinner.
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 10-12 pancakes
2 cups shredded organic potatoes with peels
1 spring onion, about 2″ in diameter, with 2-3″ of greens (or one regular onion)
1/4 to 1/3 cup whole wheat flour
1/2 cup chopped arugula (1/4 inch pieces or smaller) 1/3 cup chopped basil (1/4 inch pieces or smaller)
4-6 fresh sage leaves, minced
1 teaspoon minced fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3-4 tablespoons Olive oi
Using a food processor with the coarse shredding wheel, shred the potatoes and the onion. Scrape the shredded potatoes into a colander in the sink, and let them sit for a few minutes.
Meanwhile, whisk the eggs in a mixing bowl, and preheat a large skillet over medium heat with a few tablespoons of the olive oil.
Press the potatoes against the sides of the colander to expel the water. Scrape the potatoes into the mixing bowl with the eggs, add the flour, and mix so that the flour is evenly spread throughout the mixture. Stir in the arugula, basil, sage, rosemary, salt, and pepper. Scoop about 1/4 cup of the mixture into the skillet, and press into pancake shape. Repeat to fill the skillet with pancakes, ensuring that they do not touch. Cook without moving for 4 minutes or until lightly browned on the bottom. Flip and cook for another 3-4 minutes or until potatoes are soft all the way through, and pancakes are nicely crisp on the outside.
Serve hot with sour cream.
Photo and Recipe by Tod Dimmick