Potatoes and I are best friends. I love them to death and would eat them anyway they are prepared. I guess I am just a potato kind of gal!
Here is my version of homemade mashed potato latkes that are less traditional, but still oh so good. They are great to make for breakfast the next morning if you have leftover mashed potatoes from the night before!
Instead of shredding the potatoes and squeezing out the moisture and water from them, I use mashed potatoes instead. It creates a creamy center, is a bit more dense and filling, and makes the process a little easier. I hope you enjoy these because they are a favorite of mine!
Mashed Potato Latkes
4 cups prepared mashed potatoes
5 tablespoons organic onion, grated
2 pastured eggs, lightly beaten (why you shouldn’t trust deceptive labels like “organic” or “free-range”)
2 tablespoons organic flour (sprouted, preferably) (where to buy sprouted flours)
2 teaspoon sea salt, plus more to taste (where to buy U.S. sea salt)
1/2 teaspoon white pepper, plus more to taste
3 tablespoons bacon fat, duck fat, coconut oil, or avocado oil for pan frying (where to buy good fats)
1. In a large glass bowl, combine the potatoes, onion, eggs, flour, salt, and pepper; mix until evenly incorporated.
2 . Using the potato mixture, form thin patties in your desired size.
3. Over medium heat, allow bacon fat (or whatever oil you choose) to get hot. Add latkes into the oil, frying in batches, and ensuring they are spaced apart to make for easier flipping.
4. Cook each side 5 to 7 minutes until golden brown.
5. Serve hot with sour cream and chives, or even lacto-fermented ketchup!
Finally, you may also want to check out this recipe for Mouthwatering Sweet Potato Latkes if you want to try something a bit different to satisfy your potato cravings!