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Lilly’s Table

 
 
Easy Runny Eggs
© Lillys-Table.com Photo of Kale Potato Pancakes
 

Tags: Gluten-Free Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Kale Potato Pancakes

from Kale Potato Pancakes with Runny Eggs, the Week of November 6, 2016.
View the previous recipe for this meal.

Take any leftover over Kale Mashed Potatoes and whip them up into pancakes. If you just have leftover mashed potatoes, fold in some cooked kale. The rest of the ingredients help keep them together. Feel free to add a bit more flour if they seem too sticky. Rice flour works well to make these gluten-free.

Ingredients

  • 2 cups mashed potatoes
  • ¾ cup kale, cooked & minced
  • 1 egg, beaten
  • ½ cup flour, divided
  • 2 tablespoons butter, unsalted, as needed to sear the pancakes

Serving Size: 2 People

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Preparation Instructions

Fold together the mashed potatoes, kale, beaten egg and about half of the flour. Add a sprinkle more flour until you can form a soft loose blob of a potato pancake.

Place the remaining flour in a shallow dish. Dip the blobs into the flour, shaking & flipping until it is evenly coated.

Melt butter in a cast iron pan or skillet over medium-low heat. Place the floured blob in the butter and heat until golden. Flip and sear until golden on the other side. Repeat with each pancake- if you are doing a large batch try using a couple of pans or even a large griddle to speed things up.