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Potato Latkes

Every house has leftovers (so I am told).

We are finally joining the rest of the world and adopting a life where we recreate leftovers!!! 

Gosh, this has made my life so much easier! I am not stressed on making a new dish every meal. Why didn't I join the ranks sooner? I'm so behind on all things cool. 

When I was little, my aunt used to make us latkes (a fancy schmancy way of saying potato pancakes). They always were a staple in her home. Whenever we visited . I remember that she would fill them with onions and smother them in queso fresco, and a green tomatillo sauce and would top it with a fried egg. I miss being a kid at my aunt's house. 

 

I was immediately transported back to the time of my childhood at my aunt's house when I opened my fridge one morning and I saw leftover sweet potato mash. I love that food always does that for me. It's like I am always transported to my youth, when it was always filled with the women, cooking and the kids playing.  I immediately knew that I was going to re-do my childhood with my adult palate that morning.  

A Latke can be just as easy as taking that leftover mash potato and adding and egg, some fresh herbs i(f you want), and flour and flattening them out onto a hot skillet and pan frying each side. I top mine with small diced sautéed veggies and a poached egg. It’s a perfect and time saving recipe to learn and make with all that leftover mash. Feel free to adapt them and swap them out with other root veggies like carrots, parsnips and turnips, etc.

3  ingredients:

1 cup leftover mash 

1 egg

2 tsp coconut flour

1 tsp of almond flour

(it's what I had on hand, but feel free to opt for AP flour)

  1. Mix them all up together and form patties.
  2. Heat up a skillet to medium heat and add oil. Pan Fry Each side for 3-5 mins until you get a crust. 
  3. Top with any leftover hash (I also always have leftover  hash at home, I make all my veggie hash in one day to help aid my egg breakfast all week). 

 

 

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I will be back next week, with another blog post and another recipe. 

Until then, Take Care,

Martha

                                                            

 

 

 

 

 

 

 

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