Potato pancakes have long been a tradition in a variety of cultures. This recipe puts a new, healthy spin on a classic dish. Sweet potatoes carry much more nutrition than your standard potato, and the addition of organic grass-fed ghee brings it to a whole new level!
3 cups sweet potatoes, shredded
3 egg(s)
½ lb bacon, cooked & diced
½ cup green onion, chopped
½ cup parsley, chopped
1 cup bacon, crumbled
3 TBSP coconut flour
Tellicherry Extra Bold Peppercorns*, black ground, to taste
½ TBSP Himalayan Pink Salt*
2 TBSP Organic Grassfed Ghee*
Instructions:
1. Preheat skillet to medium low.
2. In a large bowl, combine all ingredients, except the ghee and mix
3. Using your hands, form small balls and gently flatten into patties.
4. Add 2 Tbsp of ghee to pan just before adding patties.
5. Cook for two to three minutes on each side.
6. NOTE: Be mindful of the temperature. If patties brown too fast, lower the temp to allow the sweet potatoes to soften all the way through.
