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Green Potato Pancakes

Yields 12-14 pieces



1 tablespoon olive oil 

1 large bunch of washed beet greens (or any 4 cups combination spinach, chard, or kale), roughly chopped 

2 tablespoons brown rice flour

2 Yukon potatoes, grated

3 scallions, chopped

2 eggs 

Salt and Pepper to taste

Avocado oil for pan searing

Cultured Cream (optional) 


Heat olive oil in a large sauté pan on medium high heat. Add the greens with a healthy pinch of salt and cook until wilted. Transfer the greens to a medium bowl to cool.

Once the greens are cool, add the potatoes, scallions, eggs, flour and a generous pinch salt and pepper. Mix with a fork until combined. If the mixture seems too wet add a little more flour.  

Heat the same pan in which the greens were cooked in, to medium high heat. Add enough avocado oil to coat the bottom of the pan. Scoop out 1 heaping tablespoon of the batter (about 2-3” wide) and form into a flat round pancake. Carefully place it in the oil and continue with the rest of the batter. You will need to cook these in 2 batches, making sure not to overcrowd the pan. Cook until each side is golden, about 3 minutes each side. Add more avocado oil if the pan gets too dry. Transfer the pancakes to a plate lined with paper towel to absorb excess oil. Serve plain or with a dollop of cultured cream or yogurt.

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