It's Spring!

This weekend, so far, has been dedicated to spring!  

~ Mowing the lawn (second mow; 1st one was 2 weeks ago).
~ Prepping the veggie garden; turning in the new compost and organic nutrients, ash from our winter fires, coffee grounds and chicken manure, and
~ Harvesting out first crop - Spring Onions!

Thyme and Scallion Potato Pancakes

These savory potato pancakes cook up nice and crisp on parchment paper in a high heat oven. 

Prep Time 15 minutes

Cook Time 30 Minutes

3 Points Plus Value

8 Servings

INGREDIENTS

1 1/2 pounds uncooked grated potato, well drained

8 uncooked medium chopped scallions - white and green parts

6 Tbsp all purpose flour

1 tsp fresh thyme (or 1/2 tsp dried)

1 large egg

1 tsp kosher salt

1/2 tsp freshly ground black pepper

4 sprays cooking spray

• Preheat oven to 400ºF. 
• Line two baking sheets with parchment paper. 
• Line a strainer with paper towels; place potatoes and onions in a strainer and press out any water from them. 
• Combine potatoes, onions, scallions, flour, thyme, egg, salt and pepper in a large bowl; toss gently to combine. 
• Scoop potato mixture into your hands using a 1/4-cup measure; press each into a round pancake (3-inches in diameter and about 1/4-inch thick). 
• Place pancake on prepared pan and repeat with remaining ingredients (eight pancakes per pan); coat pancakes with cooking spray. 
• Bake pancakes for 10 minutes; remove from oven, flip pancakes, coat with cooking spray and rotate pans in oven. Bake for 10 more minutes and then rotate pans in oven again. Bake until well browned, about 10 minutes more. 
• Remove potato pancakes from pans to a serving platter; Yields 2 pancakes per serving.

This week, in the meeting, we're chatting about "Mindful Eating" and I'll be introducing the new routine for the month of May.  Please come and check in!

Happy Cinco de Maya!