Herbed Potato Pancakes 2 Tablespoons Clearly Organic Olive Oil 2 medium potatoes, peeled and spiralized 1/4 teaspoon Clearly Organic Onion Powder 1/4 teaspoon Clearly Organic Dried Rosemary 1/4 teaspoon sea salt 1/4 teaspoon Clearly Organic Ground Pepper 2 Clearly Organic Eggs, beaten 1/3 cup cheddar cheese, shredded

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Herbed Potato Pancakes

Posted Mar 6th, 2017

2 Tablespoons Clearly Organic Olive Oil

2 medium potatoes, peeled and spiralized

1/4 teaspoon Clearly Organic Onion Powder

1/4 teaspoon Clearly Organic Dried Rosemary

1/4 teaspoon sea salt

1/4 teaspoon Clearly Organic Ground Pepper

2 Clearly Organic Eggs, beaten

1/3 cup cheddar cheese, shredded

In a large skillet over medium heat add olive oil and spiralized potatoes. Season with onion powder, rosemary and salt & pepper. Toss to combine then cover. Cook for about 10 minutes, uncovering occasionally to stir. Transfer potato noodles to a bowl and add in beaten eggs and cheese. Toss to evenly coat. Heat up the same skillet coated with Clearly Organic pan spray. Over medium heat add one large scoop (about 1 cup) of potato mixture. Flatten with spatula. Let cook for 2-3 minutes on each side. Cook until lightly brown and crisp on each side. Flatten with spatula as needed. Repeat with remaining ingredients. Transfer pancakes to a plate and serve immediately. These herbed pancakes go great with a fried egg and avocado! Variations: instead of herbs add bacon, scallions and garlic. You can also spiralize sweet potatoes and add cinnamon. Serve sweet potato pancakes with jam, syrup or almond butter.

Herbed Potato Pancakes

Herbed Potato Pancakes

Herbed Potato Pancakes

Herbed Potato Pancakes

Herbed Potato Pancakes

Herbed Potato Pancakes

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