My dad makes the best mashed potatoes in the whole world.
Well, actually he makes an amazing Christmas dinner in total – but ever since I was young, the mashed potatoes and dressing have been my favorite. I can’t for the life of me make mashed potatoes like my dad does, not even a chance. This is a pretty sad thing for me, as I have a serious love for potatoes.
On the other hand…. very lucky for me, that I got to take all of the left overs!
While cleaning up the kitchen after our holiday dinner, it came out that I don’t have a microwave in my tiny apartment. I used to, but when I last moved – I left it. Actually, my old landlord called me to thank me for leaving it, as I hadn’t used it for the year I spent in his building and it had been essentially brand new when I moved in.. He took it. I had intended to leave it for the new tenant, but anyway, besides the point. I don’t have a microwave. I love left overs. I choose not to have a microwave for a number of reasons, and find that often when one would sure be handy – creative juices begin to flow.
Holidays… heck, just plain old days off – call for brunch. Brunch to me just isn’t brunch, without eggs. Now I had been doing the fully vegan thing for a while, with some recent reintroductions – eggs and goat cheese. I feel very strongly in listening to my body, I believe food is medicine… and if my body needs vitamins it can get from eggs – well I would much rather have an egg than pop back a couple of pills. As long as it’s organic, properly treated, and farm fresh. Omit the egg to keep it vegan, instead topping with fresh greens.
Potato Latkes & Crisped Sage
makes about five palm sized latkes
2 Cups Cold Mashed Potatoes
1/2 Cup Quinoa Flakes
2 Cloves of Garlic
Pinch of Salt
Fresh Ground Pepper
5 Tbsp Coconut Oil (separated)
10 Fresh Sage Leaves
Preheat the oven to 350. In a fairly large bowl, hand mix all ingredients except the coconut oil (make sure to use cold potatoes!). The mixture should be thick and stick mostly to itself, not your hands. Roll the mixture into five separate balls, flattening each into a patty. Heat up a pan (ideally cast iron, but not necessary), melt 3 tablespoons of coconut oil and gently place the latkes in. Depending on the size of the pan, mine fit four at a time. Keep in mind, the latkes will need to be flipped, so over crowding is not a good idea. Allow the latkes to develop a crust, then flip. Once both sides have a seared crust put the pan in the oven (if not using a cast iron, transfer gently to an oven safe dish or cookie sheet) and continue cooking for an additional 10 minutes. When the latkes come out of the oven, they will be very soft. Allow them to cool slightly, and firm up before plating. In another pan, heat the remaining 2 tablespoons of coconut oil, to test that the oil is hot enough to crisp the sage – dip the tip of one leaf in. If it begins to bubble, it’s ready – add in all 10 leaves. It’s not to deep fry them, just to crisp them so they need only be cooking for about two minutes, maybe three. Remove them with a fork.
*If completing this brunch with an egg, use the same sage-y coconut oil to cook it *0