Ben’s (soon-to-be) Famous Potato Latkes

Gluten-free

Serves: 4-6

The breakfast-worthy version of a loaded baker! These ‘tater cakes shine when topped with sour cream & crispy, chopped MyBacon.

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WHAT YOU’LL NEED:

• 1 pack of MyBacon

• 1 lb yellow or red bliss potatoes

• 3 Tbsp butter

• 1/4 cup milk

• 4 garlic cloves, minced or pressed

• 1 pinch oregano

• 2 Tbsp fresh parsley, divided

• 1 Tbsp smoked paprika

• 1 1/2 tsp mustard powder

• Pinch garlic powder

• Pinch onion powder

• 1 medium-sized yellow onion

• 1/4 cup cornmeal

• 2-4 Tbsp refined coconut oil

• Salt and pepper (to taste)

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WHAT TO DO:

1. Quarter each (unpeeled) potato and slice into pieces 1” thick.

2. In a large pot, boil potatoes until they’re easily broken apart with a fork, approximately 15 minutes.

3. Remove from heat and drain. Transfer back into warm pot.

4. Add the fresh and powdered seasonings (reserve 1 T fresh parsley for garnish) and mash well; there should still be texture but consistency should be even.

5. Halve and slice onion, saute until translucent. Add to pot with potatoes.

6. Mix thoroughly and refrigerate overnight (or, at least 4 hours).

7. When you’re ready to make the cakes, and 1/4 cup cornmeal to the refrigerated mix and stir well.

8. Cook a full pack of MyBacon as directed on the pack (see here for tips!) and set aside. Leave oil in pan.

9. Scoop a spoonful of potato mix into your palm and form into 2” balls. Then, smash ‘em up! (looking for 1” flat pancakes)

10. Add additional refined coconut oil (as needed) to your pan and bring the temperature up to medium-high. Fry each cake until golden brown. Set on a paper towel to absorb any excess oil until you’re ready to serve.

11. Top generously with cream (plant-based if you like!), MyBacon, and remaining fresh parsley. Dig in!