Potato Hash Pancake with Marinara Sauce
Ingredients
Potato hash pancake
- 4 packed cups shredded raw potato (from 2 large potatoes)
- 1/2 tablespoon salt
- 2 1/2 tablespoons canola oil or neutral cooking oil of choice
Homemade marinara sauce
- 1 can (400g) diced tomatoes
- 3 tablespoons tomato paste
- 2 tablespoons coconut sugar or sugar of choice
- 1 teaspoon salt, or to taste
- 1 teaspoon dried basil
- 2 tablespoons olive oil
Preparation
In a blender or food processor, process the marinara sauce ingredients until smooth and adjust seasoning to taste.
Shred the potatoes and mix with salt to prepare the pancake mixture.
Heat oil in a large pan over medium heat.
Form the potato mixture into pancakes and fry until golden brown on both sides.
Serve the potato hash pancakes with the homemade marinara sauce.
Tips
Make the pancakes in smaller sizes or different shapes as desired for variation.
