Potato Leek 'Hash brown' Pancakes with Homemade Ketchup
Pancakes – 1 C of russet potato, chopped (skins on) – 1 C of leek, chopped (or onion) – 1/2 C of water – 1 C of flour (GF all purpose or wheat) – 1 tsp of salt – 1/2 tsp of black pepper – 1/8 C of finely chopped red bell pepper – 2 tbsp of fresh parsley, chopped Homemade Ketchup – 6 oz of tomato paste – 1/4 C of agave syrup – 1/2 C of white vinegar – 3/4 tsp of brown sugar – 1/2 tsp of salt – 1/8 tsp of garlic powder – 1/8 C of water
For pancakes, combine potato, leek, and water in a blender. Blend for a few seconds to turn into a slurry, you don't want it completely creamy, a few small bits are good.
Heat a skillet over medium heat. Use a nonstick skillet, or use 1 tsp of medium heat oil to coat pan. Add a ladle of batter at a time to hot pan and cook until edges begin to dry out a bit and its starting to crisp on bottom, usually 1-2 minutes. Flip over and cook on other side, 2-3 minutes until browning and cooked through. Taste test for doneness. Transfer to a plate to keep warm and cook remaining pancakes.
FOR FULL RECIPE