Paleo Latkes

These are a fall staple for breakfast in our house. We love squash and it's not only comforting but also super easy to whip up a batch in the morning or evening. You can make them sweet or savory and they store well in the fridge. I usually make a big batch and cook them up on my griddle and store them layered with parchment paper between layers in the fridge for a few days (as if they last that long).

Latkes

4c butternut squash, shredded (food processor or shredder)
3 eggs, whisked
1 small onion (optional - I add for a more savory approach)
EVOO

Optional Toppings:
blackberry preserves
unsweetened applesauce
greek yogurt

In a large bowl make batter by mixing together squash, eggs (and onion if using)
Use your hands to form batter into 3 inch patties
In a large skillet, heat oil (I typically use EVOO but have used Grapeseed in the past with success)
Fry patties on each side over medium heat until golden brown and crispy

Top with your favorite topping or enjoy plain.