GLUTEN FREE POTATO PANCAKE STACK

July 2, 2016

 

I know I've told you about those 'special' breakfasts my son asks for on the weekends, right?  He got really lucky and we had a mid-week treat.  

 

Personally, I LOVE savory breakfasts.  One of the options a person has when forgoing sweets would be to go to the other extreme - choose something salty or spicy instead.  This fits nicely. 

 

If you cannot tell by now, many of my meals get thrown together by odds and ends that I might have in my frig and pantry.  I re-purposed some left-over mashed potatoes, added a nice slice of tomato, topped with an egg on our favorite bread:  Sami's Bakery Chia Bread.  This bread won't work if you happen to have Celiac Disease as they do manufacture it in a facility that uses flour so the potential for some cross contamination is there.  For those who are avoiding gluten, or who are gluten intolerant - it's a pretty safe option AND it's one of the very best breads we have tried thus far.  

 

POTATO PANCAKE INGREDIENTS: 

 

Leftover mashed potatoes

onion, diced very small

sun-dried tomatoes - julienne

1 egg

salt and pepper

Smoked Paprika

Chipotle Chili Powder

Ians' Gluten Free Original Panko Bread Crumbs

Olive OIl

 

DIRECTIONS:

 

In a small mixing bowl, combine the potatoes, onion, sun-dried tomatoes, egg, salt, pepper, paprika, and chili powder.  Mix well.  

 

Pour a little panko onto a plate for "dredging" the cakes.  

 

In a large saute pan, add about 2 Tablespoons of Olive Oil, heat to med-high.

 

Grab a handful of your potato mixture - with no binder it is a little messy to work with - but shape into a patty carefully, and then place on top of the Panko to encrust one side and then carefully lift up the patty, flipping it, to cover the other side, and then place in your heated pan. Cook until heated through and you have a nice golden crust on your pancake. I placed it on top of a slice of toasted Chia Bread, topped it with a tomato and an over-easy egg. Voila!

 

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