Shredded Breakfast Potato Cakes(GF +V)

Prep time over 24 hours

Assembly time or cook time

30 mins

Makes 7 ⅔ inch thick patties.

Ingredients

• 4 large russet potatoes

• ½ cup almond flour, rice flour, or potato starch

• 3 tablespoons of ground flax seed

• ¼ cup chopped green onions

• 2 tablespoons nutritional yeast

• 2 teaspoons Spike Gourmet Natural Seasoning

• 1 teaspoon smoked paprika

• 1-teaspoon black pepper

• 1-tablespoon coconut oil

• Salt and pepper to taste

Method

1. Using a medium size grater, grate 4 large russet potatoes. Place them in a large bowl. Soak the grated potatoes in water overnight.

 2. Preheat oven to 350˚ F and prepare a pan, lining it with parchment paper, and set it aside.

 3.     Strain and rinse the grated potatoes. Squeeze as much water out of the potatoes as possible.

 4.     In a separate bowl, combine flour, grated potato, flax, and spices and mix well. Using your hands, form patties and set them aside.

  5. Grease a non-stick skillet with coconut oil and bring it to a medium heat. Cook patties 4- 5 minutes on each side before flipping.

6. Once patties are brown, place on the baking sheet and transfer to the oven to cook for an additional 15-20 minutes.

Enjoy with cashew dill cream.