Potato Pancakes

Prep Time: 10 minutes | Cook Time: 5–10 minutes | Serves: 4

wheat-free soy-free nut-free egg-free dairy-free
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Are you a “brinner” person? That’s right, go ahead and have breakfast for dinner! Pancakes can be made with lots of different foods, including potatoes. Crispy on the outside, fluffy on the inside, these delicious egg-free cakes are great for any meal!

Ingredients

  1. 2 medium Russet potatoes
  2. 1/4 cup olive oil, divided
  3. 2 teaspoons salt
  4. 1 teaspoon ground black pepper

Tools

  1. vegetable brush
  2. vegetable peeler
  3. cutting board
  4. box grater
  5. medium skillet
  6. 4-inch (10-cm) round metal biscuit cutter
  7. small juice glass
  8. spatula
  9. tongs
  1. Scrub the potatoes clean and remove the skin using a vegetable peeler.
  2. Place a box grater on a cutting board. Carefully grate the potatoes using the side with large round holes. Divide the grated potatoes into four equal piles and set aside.
  3. Place a medium skillet over a burner set to medium heat. Place the biscuit cutter on the skillet and pour 1 tablespoon of olive oil inside the cutter.
  4. Stuff one of the piles of grated potato inside the cutter. Use the bottom of the juice glass to pack it tightly. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  5. Carefully pull the cutter up and off of the skillet, leaving the potatoes on the skillet. Use the tongs to pull off the cutter if it is too hot to touch.
  6. Allow to cook about three to five minutes, then gently turn over to cook the other side.
  7. Remove the potatoes from skillet and place on a plate. Cover with foil to keep hot.
  8. Repeat steps 3 through 7 for the remaining potatoes.
  9. Serve hot as a side dish at breakfast or dinner.