>> 4 cups grated potatoes (about 3 or 4 medium potatoes)
>> 2 eggs
>> 1/3 cup finely chopped onions
>> 1/2 cup finely chopped wild greens (and finely chopped roots if any)
>> 1/4 cup finely chopped mushrooms
>> 2 tbsp hemp seeds (or crushed sesame seeds)
>> 2 tbsp unbleached flour
>> 2 tsp garlic powder
>> 1 tsp salt
>> 1 tsp pepper
In a medium sized skillet, melt some butter over medium heat. If you have any roots saute these for 2 minutes, then add the onions. Saute the mixture for 2 minutes and then add the mushrooms, saute another 2 minutes. Remove from heat.
In a large bowl place the grated potatoes, sauteed vegetables, eggs, seeds, flour and spices. Mix for about 3 minutes to ensure all ingredients are blended together well.
In a large frying pan, melt enough butter over medium to high heat to ensure the surface is coated well and the pancakes will not stick. Using your hands, make balls that fit the palm of your hand. You'll notice as you make the balls, the potatoes will have some liquid, squeeze some of this out as you make the balls.
Place the balls into the frying pan and carefully flatten with a spatula until no more than 1/2" thick. Cook both sides until golden brown. As you cook the potato pancakes, if need be, add more butter to prevent them from sticking. Serve "as is" or with gravy.
Preparation Tips: If you use any edible root, be sure it is finely chopped. Any "tough" greens that you foraged be sure to saute first before using in the pancakes.
Ingredient Tips: Add any combination of spices you like. For example, add a few drops of hot sauce into the mixture as you blend the ingredients. Use any combination of greens. If all the greens you foraged taste bitter, this may not be desired; then balance the greens with some kale, spinach or Swiss chard. For a meat version, finely chop some canned corned beef so there is 1/4 cup. Add this to the ingredients before making the mixture into balls.
Wild Edibles in Recipe:
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