Lots of good food is headed our way as the holidays arrive. So Kristen Helle of MesaDeVida.com shows us how to make a tasty and healthy version of the Holiday Latke.

Veggie Latkes (Like I say - rethink hashbrowns!)

Makes enough for 4 hearty breakfasts

Mix together in a large mixing bowl:

2 Tb ground flax or chia seeds

2 Tb hot water

1 large sweet potato, shredded

1 cup finely chopped fresh kale (ribs removed) or spinach (I buzz this in the food processor with the onions for ease of prep)

4 green onions, finely chopped

1/2 cup gluten free flour

2 Tb healthy oil/fat of your choice (avocado oil works great)

1. In a large mixing bowl, stir together the flax/chia and water and let sit while you prep the vegetables. This mixture needs to sit for about 5 minutes. If you're not serving this with eggs you can use 1 egg instead.

2. Combine the remaining ingredients with the flax/chia mixture (or egg). Fold together until combined.

3. Heat a large cast iron skillet over medium heat, when hot add oil, swirl to coat. Take 1/4 cup of the mixture for each latke and place it in a pile in the skillet. Allow the first side to turn a nice golden brown, flip carefully (using a spatula and a knife for assistance works well) and allow the other side to brown as well. Remove to a warm oven and continue making more latkes (if they all didn't fit in your pan the first time.)

4. Cook up 4-8 over easy organic eggs and serve on top of your delicious latkes. Enjoy!

Note: For special holidays I like to make these as appetizers using other root vegetables as well (butternut squash, carrots, parsnips, etc.) Since I don't serve them with eggs I use the egg in the recipe. Then I serve the latkes with a dollop of sour cream or creme fraiche and a little bit of smoked salmon for great Northwest flavor!