Potato Hash Pancakes with Homemade Marinara Sauce
Ingredients
Marinara sauce
- 1 can (400g) diced tomatoes
- 3 tbsp tomato paste
- 2 tbsp coco sugar or sugar of choice
- 1 tsp salt, or to taste
- 1 tsp dried basil
- 2 tbsp olive oil
Potato pancakes
- 4 packed cups shredded raw potato (from 2 large potatoes, such as Yukon gold)
- 1/2 tbsp salt
- 2 1/2 tbsp canola oil or neutral cooking oil
Preparation
Marinara sauce
Process all marinara sauce ingredients in a blender until smooth and adjust seasoning to taste
Potato pancakes
Shred the potatoes using a box grater or food processor
Squeeze out as much liquid as possible from the shredded potatoes
Mix the shredded potatoes with salt
Heat oil in a large skillet over medium heat
Form the potato mixture into patties and place in the hot oil
Cook until golden brown on one side, then flip and cook until golden on the other side
Tips
You can make the potato pancakes in smaller cakes or different shapes as desired
