Potatoes are complex carbohydrates and play a big part of a healthful diet. They are gluten-free and can find their way into almost any diet. There are hundreds of ways to prepare them so much so that there are several cookbooks written just about potatoes.
A plain or dressed up baked potato can be a satisfying healthy lunch in just 12 minutes if you have a microwave nearby.
The following is a simple potato recipe that takes a bit of patience and time. The good news is that they freeze well and reheat with no loss of flavor.
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In this recipe, they are served for breakfast with an egg and quick homemade applesauce (recipe follows).
Breakfast Potato Pancakes (Latkes)
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Ingredients
1 pound russet potatoes, peeled and grated
1 medium yellow onion, peeled and grated
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 to 1-1/2 teaspoons freshly grated nutmeg
2 tablespoon flour or all-purpose gluten-free flour
1 egg, lightly beaten
1-1/2 tablespoons canola or vegetable oil
Directions
Grate the potatoes and onions in a food processor or by hand. Toss the potatoes, onions, salt, pepper, nutmeg, flour, and egg together in a large bowl.
Heat 3/4 tablespoon oil in a large nonstick skillet on medium-high heat and drop 3 tablespoons of the potato mixture (1 per pancake) into the pan. If you prefer, you can make them smaller. Flatten each pancake with a spatula. Reduce the heat to medium-low, half-cover the skillet and cook until pancakes are golden brown -- about 5 minutes each side.
Transfer to a paper towel-lined plate. Repeat, using all the batter and adding additional oil as needed. Serve warm.
Cook's Note: Russet potatoes are drier than other types. If you use another variety of potato, place in a paper towel after grating and squeeze the excessive moisture out before proceeding with the recipe.
Potato Pancakes can be prepared ahead and reheated or frozen. Each (3-tablespoons) serving has a only 69 calories and can accompany eggs for breakfast, alongside a salad for lunch or as a side dish for dinner. Makes 4 servings
Traditional for Hanakkuh which begins November 27th, they are served with sour cream, applesauce and chopped green onions.
Quick Applesauce
1 apple, cored, peeled and cut into cubes (I used McIntosh)
1/4 cup water
2 teaspoons brown sugar
1/2 teaspoon cinnamon
Place apple and water in a small pot with a cover and cook until tender. Stir in the brown sugar, sprinkle with cinnamon and serve warm. Makes 1 cup
From Amelia's Kitchen 10082013
