PURPLE PERUVIAN POTATO AND ZUCCHINI PANCAKES

Purple potatoes are nutrient-dense with all their anthocyanin pigments, and they retain most of their color when cooked, so they look lovely with the green shredded zucchini and parsley in this recipe. I like to top these pancakes with a bit of smoked salmon, sablefish, or trout. Try them for breakfast.

Ingredients

½ pound purple Peruvian potatoes, peeled and grated

1 small zucchini, finely grated

½ small onion, grated

2 eggs, beaten

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg

Instructions

¼ cup tightly packed flat-leaf parsley leaves, finely chopped

1 tablespoon all-purpose flour

4 teaspoons organic, unrefined, coldpressed avocado oil

Plain Greek yogurt

1. Put the potato, zucchini, and onion in a colander and press gently to squeeze out excess moisture.

2. Put the eggs, salt, pepper, and nutmeg in a large bowl and whisk to combine. Add the grated vegetables, parsley, and flour and stir with a spatula to combine.

3. Heat the avocado oil in a large skillet over medium heat. Spoon the mixture into the skillet by the heaping tablespoonful, then flatten with the back of the spoon.

4. Cook until golden brown on both sides, about 2 minutes per side. Transfer to a platter, keeping the pancakes in a single layer. Serve hot or warm with a dollop of Greek yogurt.

Variations: For extra protein, top the pancakes with smoked salmon, sablefish, trout, or a poached egg.