Even though I absolutely love the holidays and honestly wish it was December every month, there’s also something about the start of the new year that I love. Resolutions have never really been my thing, but I getting my house organized after a busy holiday season and eating better are two things I can get behind. So, to celebrate the new year and renewed healthy, I teamed up with the U.S. Potato Board and Honest Cooking to come up with a healthy and fresh recipe featuring potatoes.
Potatoes are one of my personal favorites, but sometimes when you think “healthy”, they tend to not be the first thing to come to mind. But, that’s couldn’t be further from the truth. Not only are they high in vitamin C and potassium, but they’re naturally gluten and fat free. Kind of a win-win for everyone. You get the comfort food from the potato, but they’re loaded with nutrients.
And, because potatoes are a major comfort food for me, I wanted to make something that screams holidays (I told you, I can’t get enough of them…or the food associated), but are lighter and more appropriate for this time of year when we’re all trying to eat better. These shredded potato pancakes are simple to make and really are all about the potato. Add a few shallots and green onions into the mix and you bake them – not fry – in a hot oven until crispy on both sides. So simple. Then top them with a dollop of greek yogurt and smoked salmon. They couldn’t be easier or more flavorful, yet they’re super healthy.
If you’re still not quite ready to let go of the holidays yet, but are totally on board with eating better (raises hand!), then these are the perfect compromise. Holiday comfort food, yet still good for you. It’s a major win, and I think the potatoes are the ones to thank for that.
- 2 russet potatoes, peeled
- 2 medium shallots
- 6 green onions, thinly sliced
- 1 egg, lightly beaten
- Salt and pepper
- 3-4 Tbsp flour
- Greek yogurt, for serving
- Smoked Salmon, for serving
- Chives, chopped
- Preheat the oven to 450 degrees and place a baking pan in the oven to get hot.
- Meanwhile, shred the potatoes and shallots on the large end of a box grater. Place in cheesecloth or a towel and wring to get out as much water as you can. Place in a large bowl and add the green onions, egg, and a generous pinch of salt and pepper. Add in the flour, 1 Tbsp at a time until it starts to form into a loose, but large ball (you're looking for a "shaggy" dough like quality).
- Remove the hot pan from the oven and spray with cooking spray. Working quickly, take a heaping spoonful of the potato mixture in your hand and flatten into a disc. Place on the hot baking pan; you should hear it sizzle. Repeat with remaining mixture (you may have to do this in batches depending upon how many you can get on a pan.
- Bake for 5-10 minutes until golden brown, then flip (you can lightly spray the baking sheet again with cooking spray to ensure a golden brown crust) and bake for another 5-10 minutes until the potato pancakes are cooked through, crispy, and golden. Remove from the oven and sprinkle with salt and pepper, as needed.
- To serve, let the potato pancakes cool slightly, then top each with a dollop of greek yogurt, followed by a generous portion of smoked salmon. Top with fresh chives or thinly sliced green onion and serve immediately.