Brussels Sprouts and Bacon Latkes

| POTATO LATKE WEEK | 🥔🥓 DAY 4 brings us Brussels Sprouts and Bacon Latkes! These latkes were my favorite of them all because…wellll….BACON!! I used a bag of shredded Brussels sprouts from @traderjoes to save on time, and flavored these with some Garlic and Herb Seasoning from @primalpalate
Recipe below!
2 russet potatoes, peeled
1 bag shredded brussels, 10 oz
1 6oz bag of green onions
I pack of bacon, cooked and diced
1 tsp garlic and herb seasoning
1/4 tsp black pepper
1 tsp salt
2 eggs
1/2 tsp baking powder(I make my own using baking soda and cream of tartar)
1/2 cup tapioca flour

Directions:

1. Grate the potatoes using the grating disc of your food processor or by using a box grater.
2. Take half of the grated potatoes and add them back to a food processor and pulse a few times until they start to resemble mashed potatoes. You want half to be grated and half to be a mashed consistency. This will ensure creamy, but crunchy latkes.
3. Drain all water from the potatoes by using a nut milk bag or cheese cloth. (This step is very important. If you dont remove all the water, the latkes will never crisp up) I use the nut milk bag from www.elliesbest.com. You can use the code “spinachandbacon” to receive 10% off your purchase.
4. Once all the water is removed, add the potatoes to a large bowl.
5. Add the shredded Brussels sproutsto the bowl with the potatoes.
6. Throw the onions into the food processor and pulse until it starts to look like a paste.
7. Squeeze all water from the onions using a cheese cloth or nut milk bag.
8. Add onions to potatoes and brussels sprouts.
9. In a small bowl, beat the eggs with the salt, pepper and @primalpalate garlic and herb seasoning.
10. Pour egg mixture over potatoes and onions, and mix well.
11. Add flour and baking powder to the mixture and mix well.
12. Heat enough oil in a large skillet to cover the bottom of the pan. Use medium heat.
13. Once oil is hot, drop a heaping tbsp of the mixture into the oil. Then I use the back of the spoon to flatten the latke once it is in the oil. Cook each side for 3 minutes.
14. As the latkes are cooking, transfer them to a paper towel lined baking sheet to absorb the excess oil.