Smashed Potato Pancakes
- 5 cups leftover Butter Smash Potatoes
- 2 eggs, lightly beaten, preferably from pastured hens
- 1/3 cup white rice flour*
- 1/3 cup packed finely grated Parmesan cheese
- 1&1/2 Tb minced green onions, green parts only
- 2-3 Tb refined coconut oil
- 1-2 Tb butter, preferably from grassfed cows
- In a large bowl, mix the rice flour and eggs into the potatoes. Then mix in the Parmesan and green onions. I like to use my Kitchen Aid stand mixer to mix this all together.
- Use a 3 Tb scoop (or just a large spoon) to make mounds of the potato mixture. I like to use a scoop with a spring release mechanism, as it easily makes the mounds all evenly sized and round.
- The smashed potato pancakes will need to be cooked in batches. Heat 1 Tb coconut oil and 1/2 Tb butter in a heavy-bottomed skillet over medium heat. (Or, if you want to spend less time cooking the pancakes, use two skillets for this recipe. I like to use two 10-inch cast-iron skillets for this recipe.)
- Smash each potato mound between your palms, until they are about 1/3-inch thick.
- Once the oil and butter are shimmery and hot, add the smashed potato pancakes, making sure there is plenty of space around each pancake. A 10-inch cast iron skillet will hold about 5-6 of these pancakes at a time.
- Cook the pancakes over medium heat for a few minutes, until the edges are looking nicely browned.
- Flip the pancakes over and cook a few more minutes.
- Place the cooked pancakes on a paper-towel-lined plate to drain off any excess grease.
- Add more oil and butter to the skillet if necessary before cooking the next batch.
- Once the pancakes are all done, serve and enjoy! These taste fabulous plain, dipped in applesauce, or drizzled in gravy.
*If you want to know more about why I use white rice instead of brown, check out this article.
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