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Potato Pancakes Breakfast Sandwiches

Potato Pancakes Breakfast Sandwiches
YIELDS
4 servings

This is a great weekend breakfast to really get your day going. The potato pancakes are easy to make and you can be creative with the filling. I use potatoes in this recipe, but carrots, celeriac, or sweet potatoes would also be good.

Recipe from “Scared Wheatless”, copyright © 2015 by Mary Jo Eustace. Whitecap Books.

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Ingredients

2
large potatoes, shredded, or 2 cups (500 mL) shredded celeriac, carrots or sweet potatoes
Salt and pepper, to taste
¼
cup (60 mL) butter, divided (melt 2 Tbsp/30 mL and leave the rest solid)
2
Tbsp (30 mL) gluten-free flour
2
Tbsp (30 mL) chopped fresh Italian parsley, chives or dill
2
- 4 Tbsp (30-60 mL) canola or sunflower oil (add more as needed)
4
eggs
1
Tbsp (15 mL) whipping cream
1
green onion, chopped
2
Tbsp (30 mL) chopped fresh Italian parsley
½
cup (125 mL) grated Parmesan cheese
1
avocado, sliced
1
cup (250 mL) creme fraiche
Fresh parsley, for garnish
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Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

Place the shredded potatoes into a bowl. Salt and pepper to taste. Add the melted butter, flour, chopped parsley (or chives, or dill), and mix well.

Step 3

Cover the bottom of a heavy frying pan with the canola or sunflower oil. Pour in enough of the potato batter to make a 3-inch (8 cm) round pancake, about 1/4 cup (60 mL). Pat the pancake down flat and fry in the oil until golden brown. Repeat as needed; you should get 8 pancakes. Put them in a baking dish in the oven to keep warm.

Step 4

In a medium-sized bowl, mix together the eggs, cream, green onion, parsley, and salt and pepper to taste.

Step 5

Heat a skillet to medium and melt the remaining 2 Tbsp (30 mL) butter. Pour the egg mixture into the pan, constantly moving it around until the eggs begin to scramble and cook, around 4 to 5 minutes. Top with Parmesan cheese.

Step 6

To assemble the sandwiches, place some scrambled eggs on a potato pancake, then top with avocado slices. Put another pancake on top with a dollop of crème fraiche and chopped fresh parsley.

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