Gluten Free Sunday Morning Potato Pancakes…

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Sunday Mornings around here are usually a slower pace, or we try to make them that way after the CRAZY busy year that we’ve had.

We always sit down to breakfast together and one of our favorite additions to breakfast is the potato pancake.

Easy, buttery goodness!  Not from a box or a mix it takes minutes to make and is a great sunday morning comfort food.

Ingredients:

(Organic if possible)

Medium Peeled Russet Potatoes ( you can use what you have, but russets work best and don’t brown as fast)

Butter

Salt and Pepper

Onion powder

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Put a large skillet on medium and add a tablespoon of butter.   Shred the potatoes 2 at a time into a bowl.

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Once the skillet is warm and the butter melted, grab about 1/3 cup of potato shreds and put it into the skillet.  Flatten with your hand.  Repeat until the skillet is full or until you need to shred more.   Sprinkle with salt, pepper and onion powder.  Cook until nicely browned, flip and cook until browned again.  You can hold these in a 200 degree oven until you are ready to serve them.

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Voila! Easy-peasy potato pancakes!  No fillers, no crap… Just delish!

Make extra and freeze ’em!  The freeze great and reheat in an oven or in a skillet super quick!!

These would be a great side to any meal as well, not just breakfast!  You can add rosemary and roasted garlic or jalapeño and cheese…the combinations are endless!

Give ’em a try and let me know what you think! 🙂

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