Breakfast (gluten-free potato pancakes)

This morning, George took the creamed potatoes from our Thanksgiving dinner last night and made potato pancakes.

They were incredible. We took a lot of time with the potatoes last night cooking them until just done and pressing them through a ricer. We tossed the riced potatoes with some butter and cream.

George said all he had to do this morning was form the chilled leftover mashed potatoes into little patties and fry them in a little olive oil.


A great breakfast in one of my favorite meals and one of the hardest things I’ve had to give up with food allergies. This morning was a home run – the potatoes were full of flavor and he paired them with scrambled eggs. Although there were no biscuits or grits, it was warm and filling.

I want to remember this menu. With turkey sausage and fresh fruit, I think it will become a favorite. Maybe I should keep riced potatoes in the fridge as a staple during the winter?

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