Ben’s (soon-to-be) Famous Potato Latkes
Nov 29
Written By MyForest Foods
Gluten-free
Serves: 4-6
The breakfast-worthy version of a loaded baker! These ‘tater cakes shine when topped with sour cream & crispy, chopped MyBacon.
WHAT YOU’LL NEED:
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1 pack of MyBacon
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1 lb yellow or red bliss potatoes
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3 Tbsp butter
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1/4 cup milk
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4 garlic cloves, minced or pressed
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1 pinch oregano
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2 Tbsp fresh parsley, divided
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1 Tbsp smoked paprika
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1 1/2 tsp mustard powder
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Pinch garlic powder
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Pinch onion powder
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1 medium-sized yellow onion
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1/4 cup cornmeal
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2-4 Tbsp refined coconut oil
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Salt and pepper (to taste)
WHAT TO DO:
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Quarter each (unpeeled) potato and slice into pieces 1” thick.
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In a large pot, boil potatoes until they’re easily broken apart with a fork, approximately 15 minutes.
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Remove from heat and drain. Transfer back into warm pot.
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Add the fresh and powdered seasonings (reserve 1 T fresh parsley for garnish) and mash well; there should still be texture but consistency should be even.
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Halve and slice onion, saute until translucent. Add to pot with potatoes.
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Mix thoroughly and refrigerate overnight (or, at least 4 hours).
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When you’re ready to make the cakes, and 1/4 cup cornmeal to the refrigerated mix and stir well.
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Cook a full pack of MyBacon as directed on the pack (see here for tips!) and set aside. Leave oil in pan.
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Scoop a spoonful of potato mix into your palm and form into 2” balls. Then, smash ‘em up! (looking for 1” flat pancakes)
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Add additional refined coconut oil (as needed) to your pan and bring the temperature up to medium-high. Fry each cake until golden brown. Set on a paper towel to absorb any excess oil until you’re ready to serve.
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Top generously with cream (plant-based if you like!), MyBacon, and remaining fresh parsley. Dig in!
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