Why blend the potatoes and leeks into a slurry for these pancakes?

Blending the potato and leek into a slurry creates a unique batter consistency, allowing for a cohesive pancake that still retains some small bits for texture, rather than a completely creamy mixture.

Can I use regular flour instead of gluten-free all-purpose flour?

Yes, the recipe specifies that you can use either a GF all-purpose flour or wheat flour for the pancakes, depending on your dietary needs.

How should I store the homemade ketchup after preparing it?

The homemade ketchup should be transferred to a bowl to cool after simmering, then stored in the refrigerator for future use.

How do I know when the hash brown pancakes are fully cooked?

Cook the pancakes until the edges begin to dry out and the bottom crisps, usually 1-2 minutes per side. Flip and cook for another 2-3 minutes until browned and cooked through, then taste test for doneness.

What makes the homemade ketchup special for these pancakes?

The homemade ketchup, made with tomato paste, agave syrup, white vinegar, and brown sugar, offers a tangy and fresh counterpoint that perfectly complements the savory potato leek pancakes.

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Potato Leek Hash Brown Pancakes With Homemade Ketchup
[Vegan, Gluten-Free]

RP By: Renee Press

Author Bio

Fire and Earth Kitchen was founded by artist, educator, and self-taught chef Renee Press, as... Read More

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A stack of golden-brown Potato Leek Hash Brown Pancakes, garnished with fresh parsley, served on a plate with a side of vibrant red homemade ketchup.

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Potato Leek Hash Brown Pancakes with Homemade Ketchup [Vegan, Gluten-Free]

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Ingredients You Need for Potato Leek Hash Brown Pancakes With Homemade Ketchup [Vegan, Gluten-Free]

Pancake Ingredients:

1 cup russet potato, chopped (skins on)
1 cup leek, chopped (or onion)
1/2 cup water
1 cup flour (GF all purpose or wheat)
1 tsp salt
1/2 tsp black pepper
1/8 cup finely chopped red bell pepper
2 Tbsp fresh parsley, chopped

Homemade Ketchup:

6 oz can tomato paste
1/4 c agave syrup
1/2 cup white vinegar
3/4 tsp brown sugar
1/2 tsp salt
1/8 tsp garlic powder
1/8 cup water

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How to Prepare Potato Leek Hash Brown Pancakes With Homemade Ketchup [Vegan, Gluten-Free]

For pancakes, combine potato, leek, and water in a blender. Blend for a few seconds to turn into a slurry, you don't want it completely creamy, a few small bits are good.
Combine flour, salt, black pepper, bell pepper, and parsley in a medium mixing bowl and stir. Add potato slurry and stir well until combined. You will have a batter.
Heat a skillet over medium heat. Use a nonstick skillet, or use 1 tsp of medium heat oil to coat pan. Add a ladle of batter at a time to hot pan and cook until edges begin to dry out a bit and its starting to crisp on bottom, usually 1-2 minutes. Flip over and cook on other side, 2-3 minutes until browning and cooked through. Taste test for doneness. Transfer to a plate to keep warm and cook remaining pancakes.
If making ketchup, simply combine all ingredients tomato paste through water in a small sauce pan and whisk to combine. Simmer on low heat for 5-10 minutes until fragrant and bubbling and transfer to a bowl to cool. Store in fridge and use as needed.