It’s been SUCH a dreary day…

And chilly, especially since it’s the first frakkin day of JUNE!

I wish Mother Nature would get her act together. This is a bit much.

Remember the extra chicken breast I mentioned? I wanted to use it for some Chicken and Potato Pancakes.

I’m a member of MyFitnessPal, and someone had posted a link to Whole Living, which is where I found the recipe–More of a guideline, really. No specifics, other than the potatoes, some chicken, flour and an egg.

I was pleasantly surprised at how they turned out…And then immediately started thinking about how to make a buffalo chicken version of these….Because I seem to require some form of chicken with buffalo sauce at least once a week these days.

Yield: 4

Chicken and Potato Pancakes

Print

Prep Time 5 minutes

Cook Time 6 minutes

Total Time 11 minutes

Ingredients

• 3 small Russet potatoes, peeled and grated
• 1 C cooked chicken, cut into bite-sized pieces
• 1 Tbsp. flour
• 1 egg, lightly beaten
• salt & pepper to taste
• 1 tsp. onion powder
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 tsp. dried marjoram
• 2-3 Tbsp. olive oil.

Instructions

Squeeze out as much water as possible from the potatoes. Mix them together with the rest of the ingredients.

Heat 2 Tbsp. of the olive oil in a large skillet over medium heat. Using a large scoop, place the mixture in the pan. Flatten slightly with a spatula, and cook until golden brown, about 3 minutes per side.

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

I was surprised that the bambino actually ate his entire cake this time around…But the promise of dessert might’ve had something to do with that.

They were pretty tasty! I’m going to go and warm up with a cup of tea now. Good night!

Sharing is caring!