Potato Recipes

Breakfast/Brunch

Potato Pancake

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  • Cuisine: American
  • Prep Method: Pan Fried
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Description

Recipe by: Chef Joshua Ingraham

Created in partnership with Chef’s Roll and Chef Joshua Ingraham.

Ingredients

Potato Pancake

  • 1 cup frozen potato barrels
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 tbsp maple syrup
  • Dusting of Coconut flour in batter if needed to bind

Apple Butter

  • 2 Honey Crisp Apples
  • 1 tsp cinnamon
  • 1 tsp Salt

Coconut Cream

  • 1 Can of Coconut Cream

Preparation

Potato Pancake

  1. Blend together in robo coupe until combined.
  2. Pan sear the pancakes

Apple Butter

  1. Peel two apples and slice
  2. Toss with a teaspoon of cinnamon/salt and roast until browned
  3. Remove and blend in robo coupe until thick apple paste is made

Coconut Cream

  1. Remove cream from the coconut milk can, reserve coconut milk for later use (the amount depends on how much cream is in the top of the can. Cream will whip naturally without anything added).
  2. Whip the coconut cream in a mixer until fluffy like whipped cream

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