I love potato latke as much as I love modifying recipes so I tried my hand at an egg and potato latke yesterday for lunch. It was a great way to use leftover mashed potatoes and bonus (for those with celiac disease), it’s gluten-free too.

I had an online request for sharing this recipe, I honestly didn’t think this one was very exciting so although surprised, I was happy to oblige. <<shout out to Corinne>>

In a bowl combine:

• 1/2 cup (leftover) mashed potatoes
• 1 tbsp chopped white onions
• 2-4 tbsp chopped broccolini (also try fresh spinach or broccoli)
• 2 eggs
• 2 tbsp grated cheese (try older cheddar or gouda for a sharp flavour)
• Dash of pepper

1. Mix all ingredients in bowl.
2. Heat a lightly oiled non-stick frying pan on medium heat.
3. Add mixture to hot pan stirring constantly for 30-60 seconds to allow the centre of the mixture to get hot.
4. Turn heat to low-medium. Let mixture cook in pan with lid on without agitating until cooked. A crisp brown layer will begin to form on the bottom and the eggs will cook throughout when cooked. This will take approx 7-12 minutes depending on your pan and heat levels.

Once cooked to your liking flip onto a plate brown side up and serve with your favourite hot sauce.