Perfect Potato Pancakes (gluten free with vegan option)
Servings: 4 -6 people
- 6-7 potatoes
- 1/2 yellow onion (chopped)
- 1 clove garlic (minced)
- 3-4 baby portobello mushrooms (chopped)
- 4 pastured eggs (or egg substitute)
- 1/4-1/2 cup whole milk (or dairy-free milk)
- salt (to taste)
- pepper (to taste)
- butter (for the pan)
Boil the potatoes in a saucepan until fork tender with the skin on.
While potatoes are boiling sauté the onion, mushroom and garlic in a cast iron skillet with bacon fat or butter. (These 2 things can be done the night before to make it quicker in the morning.)
Soak your potatoes in cold water to cool them down, otherwise when you add the eggs you'll end up with scrambled eggs. (If you've made them the night before, skip this step.) Peel the skins off.
Place all the ingredients in a blender or a food processor. Add 1/4 cup of milk first. The consistency you are looking for is a very thin mashed potatoes, so add more milk if needed until you reach the desired consistency.
Over medium heat, add your potato mixture to your greased pan with a measuring cup, the goal being a 3 inch diameter pancake. Don't make them too big or they won't hold together. Flip when they are browned. Continue to grease the pan a bit more between batches to prevent sticking.
Serve with our ranch dip recipe, sprinkle with chopped green onions, and a side of bacon or sausage. Enjoy!