Potato Pancakes

I’m not a big fan of really sweet breakfasts. Don’t get me wrong, I won’t turn down a pancake, waffle, or crepe, but when I do have those types of breakfasts I like to balance it out with some savory side dishes. The men in my house usually wake up thinking about something sweet to eat, but  not me. Starting my day off with a sugar load usually leaves me with a huge headache and within a couple of hours I’m hungry again. Typically, I eat leftovers for breakfast from our dinner the night before, but today a fish taco just didn’t sound all that great at 7:00 in the morning. Remembering that I still had leftover riced potatoes from our Valentine’s Day dinner, visions of seasoned potato cakes, bacon, and an egg began dancing through my head. This is such an easy breakfast to whip up…maybe 30 minutes from start to end tops, and that includes the eggs and bacon.

Savory Potato Pancakes

About 2 Cups Leftover Mashed Potatoes or Riced Potatoes

1 Egg, lightly beaten

1 tsp. Oregano, finely chopped

1 tsp. Basil, finely chopped

1 tsp. Garlic, finely chopped

About 4 Grinds of Sea Salt

About 6 Grinds of Pepper

Drizzle of Olive Oil

1 Tbsp. Bacon Fat, if you have it

Pico de Gallo, if you have it, or you can use ketchup, salsa, hot sauce, whatever you like.

Place potatoes in a medium bowl and add the chopped oregano, basil, and garlic. Add the beaten egg and sea salt and pepper. Stir gently until all ingredients are incorporated.

Heat olive oil & bacon fat in a large skillet on medium to medium-high. Place potato mixture into skillet by large spoonfuls and flatten lightly with spatula.

Fry until golden brown about 5 minutes or so on each side. Keep an eye on them so they don’t get too dark.

Remove from pan and plate, top with Pico sauce. Serve with all natural, uncured bacon, an egg, and orange juice or coffee.

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