… Adding Flair to a Staple Side Dish!
If you’ve been following me for any time at all, you know I love my Hurom Slow Juicer. I make juice with it just about every day, and I often keep the pulp from my juice creations to use in food recipes to boost their flavor, fiber, texture, and nutrition levels.
These gluten-free, dairy-free Confetti Potato Pancakes are made from a base of sweet potato and russet potato, cooked tender then mashed as you would for mashed potatoes. I love using both types of potatoes, the sweet potatoes adding rich color and sweetness to the mashed russets. If you prefer one type of potato over another, this recipe will be delicious and successful with your favorite variety. I didn’t add in any margarine, oils, or milk (non-dairy of course) to my cooked potatoes, but you can if you wish. You can also use leftover mashed potatoes from a previous meal, making this recipe very quick and requiring less steps to prepare.
To the mashed potatoes, I’ve used the pulp from my Sweet Broccoli Bang Juice. It’s a combination of broccoli, carrots, apples, spinach leaves, and radishes, sautéd with some oil, margarine, and seasonings to soften the pulp and bring the flavors to full bloom. Each of these ingredients add a little something special to the potato pancakes.
Once the sautéd pulp and mashed potatoes are well combined, their seared on a hot griddle to a golden crispness on both sides. A little crunch on the outside with a smooth, colorful potato-y inside means the perfect potato pancake to me.
I hope I’ve intrigued you to try embellishing your mashed potatoes with extra color, flavor, nutrients, and even texture. They’re really quite delicious!
Gluten-free, Dairy-free Confetti Potato Pancakes
- 1 large sweet potato or yam, peeled and cut into about 6 pieces
- 3 small russet potatoes, peeled and each cut into quarters
- water to cover and boil potatoes
- 1/2 teaspoon kosher salt
- 2 Tablespoons extra-virgin olive oil, divided
- 1/2 cup onion, finely chopped
- 1 1/2 cups pulp from Sweet Bang Broccoli Juice Recipe
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1/4 teaspoon pepper
- Place potatoes, water, and 1/2 teaspoon salt in pot, making sure there’s enough water to cover all potatoes. Bring to a boil and cook until potatoes are fork tender, about 12 minutes. Drain. Mash with beaters until smooth and creamy but not mushy or pasty, adding a pinch of salt and pepper, if necessary. Cover and set aside.
- Add 1 Tablespoon oil to sauté pan and heat over low. Add onion and cook until softened and translucent.
- Add pulp, salt, onion powder, and pepper to the onions. Sauté 5-7 minutes, until veggies are cooked and softened and flavors begin to develop. Adjust seasoning if necessary.
- Heat griddle over medium heat and coat lightly with 1 Tablespoon extra-virgin olive oil.
- Combine potatoes and cooked pulp and stir well to create a homogenous mixture.
- Form pancakes (puck shaped), using a large #20 scoop or ice cream scooper, and place directly onto hot griddle. Cook pancakes about 3 minutes on each side, until hot in the center and seared to a crisp, golden brown. Serve hot.
Safe food is a journey … Thrive!™