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