2 Left over twice backed potatoes
2 teaspoons of chipotle adobo sauce
½ of a diced tomato
2 Tablespoons chopped cilantro
1 to 2 tablespoons of coconut oil
Garnish with avocado, tomato, lime, sour cream and hot sauce
In a bowl combine the twice-backed potato, egg, cheese, half of the diced tomato, adobo sauce and cilantro. BTW, I know it looks like parsley, because it is. I just couldn’t get my lazy ass to the store for cilantro, so parsley was the stand in.
Get ready to get your hands messy. Now take a scope of the mixture and roll it into a ball and then coat it with flour and set aside. Now don’t be a woos and wash your hand. Just dive right in and make more balls.
In a skillet heat the coconut oil to almost high. Once the oil is hot, drop the pancakes into the oil and lightly flatten. Cook on both sides until golden brown and then drain on a paper towel.
Garnish and eat-um up! Yum and smooches, xoxo
Wonderful looking recipe.
Thanks Catherine, they were delish! xoxo