Ham and Potato Pancakes - gluten-free

1/4 lb. Yukon gold potatoes-peeled
grated and squeezed dry
(about 2 cups)
1/4 cup Green onions - finely chopped
2 large Eggs - beaten (because they wouldn't listen)
1 cup White Rice flour
1/4 tsp. salt (sea salt)
1/4 tsp. Black pepper (fresh cracked)
3 tbsp. Oil (veg.,sunflower or corn)

your favorite topping - Mango or any other fruit chutney, sour cream,
fruit preserves or spread.

Combine potatoes, green onions and eggs in a large bowl; mix well.
Stir the mixture as you sprinkle in the rice flour, add the ham, salt and pepper; mix well again.
Heat 2 tablespoons of the oil in a large heavy skillet (cast iron works well) over medium heat.
Drop batter by the ladelful and press with the back of the ladel to flatten.
Cook 2-3 minutes per side or until medium browned.
Remove to paper towels to drain.
Add more oil as needed per batch...
Serve it up.
Top it off.
BREAKFAST, LUNCH or DINNER

GLUTEN-FREE