These potato pancakes are wonderful with a fried egg, apple butter, sour cream or a jelly topping for breakfast. But I like them as a dinner side with the savory mushroom sauce I have listed after the pancake recipe. Try different toppings and you’ll find your favorite.

• 1 1/2 pound Potatoes, peeled and grated
• 1 medium Onion, peeled and grated
• 3 tablespoons Corn Starch
• 1 tablespoon fresh Parsley, chopped fine
• 2 tablespoons Tamari or low sodium Soy Sauce
• Sea Salt and Pepper to taste

Mix all ingredients together in a large bowl. Form into 3 inch diameter pancakes and fry in a lightly oiled non-stick pan over medium heat for 10 minutes. Flip the pancakes and fry an additional 10 minutes until crisp. Serve with your choice of toppings.

Portobella Mushroom Sauce:

• 2 tablespoons Butter
• 4 ozs Baby Portobella Mushrooms, chopped
• 1 clove Garlic, peeled and pressed
• 1 tablespoon All Purpose Flour or Wondra
• 1 cup low sodium Chicken Broth or Home made
• 1/2 cup Light Cream or Half & Half
• Sea Salt and Pepper to taste
• Chopped fresh Parsley for garnish

Melt the butter in a large skillet over medium heat. Add mushrooms and garlic and saute until golden brown. Stir in flour. Gradually add the broth, stirring constantly. Stir in parsley. Serve over potato pancakes.