May 3, 2017

Potato Latkes à la Mexicaine

Name: Vegan, Gluten-Free Potato Latke à la Mexican
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 large Organic Potatoes; 2 tbsp Virgin Coconut Oil; 2 tbsp Vegetable Starch ((I use tapioca)); 1 tsp Himalayan Salt; 2 Avocados; 1 small Red Onion; 1 Tomato; 2 tbsp Lime Juice; 1 tsp Himalayan Salt; 1 cup Cremini Mushrooms; 1 tbsp Coconut oil; 1 tsp Liquid smoke ((optional)); Salt & Peper to taste

This dish makes for a decadent lunchtime snack or a weekend brunch. The mix of creamy guac and smoked mushrooms with these crispy potatoes is by far my tastebuds’ favorite combination.

Admittedly, it is not the healthiest way of eating potatoes since they are fried in coconut oil, but damn is it crunchy and delicious. If you are being careful with your oil consumption, make sure to not eat more oil in the day – everything in moderation!

Here’s how to make em’:

Vegan, Gluten-Free Potato Latke à la Mexican

Course Breakfast, Brunch, Main Course

Cuisine Gluten Free, Paleo, Plant-based, Vegan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2 humans

Ingredients

V & G-F Potato Latkes

4 large Organic Potatoes
2 tbsp Virgin Coconut Oil
2 tbsp Vegetable Starch (I use tapioca)
1 tsp Himalayan Salt

Guacamole

2 Avocados
1 small Red Onion
1 Tomato
2 tbsp Lime Juice
1 tsp Himalayan Salt

Sauteed Mushrooms

1 cup Cremini Mushrooms
1 tbsp Coconut oil
1 tsp Liquid smoke (optional)
Salt & Peper to taste

Instructions

For the hash brown, use a cheese grater to grate the potatoes. Heat up coconut oil in a pan and place small flattened pancakes of the grated potatoes over hot oil.
Once all grated, try to drain as much water from the potatoes by squeezing handfuls over the sink.
Let cook for 10 minutes until crispy on the bottom & flip on the other side.

Enjoy!