Potato Patties
Start your morning with these golden, crispy-on-the-outside, soft-on-the-inside Potato Patties. Perfectly suited for breakfast, they offer a hearty and satisfying start to the day. Pair them with eggs or enjoy them on their own for a wholesome, filling option that provides just the right amount of crunch and flavor. Quick and easy to make, these patties are a versatile addition to any breakfast routine, fueling you with energy for the day ahead.
Ingredients:
1/2 cup Water
1/2 Russet Potato (peeled, chopped)
1 tbsp Unsweetened Almond Milk
1 1/2 tsps Avocado Oil (divided)
1/16 tsp Sea Salt
1/16 tsp Black Pepper
3/4 tsp Parsley (chopped)
Directions:
1. Bring the water to a boil in a small saucepan. Add the potatoes and cook for 10 to 12 minutes or until soft. Once the potatoes are cooked, drain the water and add the almond milk, half of the avocado oil, sea salt and pepper. Mash together with a potato masher until smooth.
2. In a skillet over medium heat, add the rest of the avocado oil. Scoop roughly 1/2 cup of mashed potatoes and press down with a spatula until it forms a pancake shape. Cook on each side for 8 to 10 minutes or until golden brown. Repeat until all of the mash is cooked up.
3. Remove from the skillet and top with parsley. Enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to three days. Freeze for up to one month. For best results, reheat on the stove in a skillet.
Serving Size
One serving is equal to two potato patties.
More Flavor
Add additional spices such as onion powder or chilli powder.
Nutrition: (Amount per serving)
Calories 147
Cholesterol 0mg
Fat 7g
Sodium 173mg
Carbs 19g
Vitamin A 121IU
Fiber 2g
Vitamin C 8mg
Sugar 1g
Calcium 58mg
Protein 2g
Iron 1mg
