Monday, April 19, 2010

These ain't your momma's Potato Pancakes!

These Potato Pancakes are so good, I'm going to get straight to the point! They're warm and soft, quick and easy, filling AND healthy. As in, REALLY healthy. With a perfect combination of protein, carbohydrates and fat, this recipe is great for a pre-workout breakfast! Not to mention they'll keep you full all morning. Want to mix this recipe up a bit? Try adding fresh basil, roasted red peppers, chives, or whatever leftover vegetables you have from last night's dinner! I like to use fresh herbs in this recipe, but dried works just as well! So get cooking, and enjoy!
Nutrition: Calories: 225 Fat: 7g Carbs: 21g Protein: 21g
Perfect Potato Pancakes
Serves 1 (about 5 small pancakes)
1 medium potato (about 5 1/2 oz)
1 egg
2 egg whites
1 slice turkey bacon
3 tablespoons chopped onion (If you like onion, you can use up to 1/3 cup!)
1 garlic clove, medium, minced
light sour cream (optional)
olive oil
1. In a small skillet, over medium heat, cook the turkey bacon until crispy. Remove from heat and drain on a paper towel. Chop into several pieces and set aside.
2. Lightly grease the same skillet with olive oil, and saute the chopped onion and garlic until barely translucent. Remove from heat and set aside.

3. Use a box grater or mandolin, and grate the potato onto a piece of cheese cloth or a tea towel.

Gather the corners of the cloth and wring out all the liquid from the potato.
4. In a medium sized bowl, combine the chopped bacon, onion and garlic, and grated potato.

5. Next, add the egg whites and egg. Add about 1/4 teaspoon each of Rosemary and Thyme. (More or less to taste.) Season well with salt and pepper. Stir well.
6. Heat a griddle over medium low heat, and lightly grease with olive oil. Use a 1/4 cup measuring cup to pour batter onto the griddle.

7. Cook each pancake for about 2 minutes on each side, or until golden brown, and cooked thoroughly.
8. Top with a dollop of light sour cream and fresh cracked black pepper. Enjoy!

1 comment:

  1. This looks interesting. I might try it without thyme and rosemary though, just to keep it simple.