Lunch Box Wednesday #9

Two more ideas for the lunch box this month.  Once again they come from reusing left overs, so they will save time and additional effort.

Pancakes are a once a month breakfast regular in our house, but I always end up with left over batter.  I usually keep it in the fridge for later,  but it never gets used so ends up thrown out.  Last time we had pancakes I cooked up the last of the batter, let it cool then we used little food cutters (biscuits cutters would be fine too) to cut them into the shapes.  There were still some pancake pieces thrown out, but I had a good little collection of pancake shapes that I froze and popped into a snack box a few days later.

Lunch Box Pancake Shapes

Lunch Box Pancake Shapes

The second lunch box filler was hash browns.  We made these for dinner and the cooked left overs were also frozen.  They defrosted well in the lunch box and can be eaten as is or topped with a favourite topping – cream cheese, pear sauce/chutney, cooked chicken, etc. – or use two to make a sandwich.  Hash browns are also great for hiding other vegies.

Hash Browns

Serves 6
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Dairy, Glutamates, Preservatives, Salicylates, Wheat
Suitable for Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe
Meal type Lunch, Lunch Box, Savoury Snack, Side Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Quick and easy hash browns. Great for lunch boxes.


  • 8 Small potatoes, approx 1kg (peeled and grated)
  • 4 tablespoons flour (any kind - regular, spelt or gluten-free)
  • 1 teaspoon salt
  • 2 eggs (lightly beaten)
  • Rice bran oil (for frying)

To serve

  • Pear sauce or chutney


1. Mix all the ingredients in a large bowl until well combined. Divide into 6 portions and shape into a rough patty.
2. Add enough oil to the frying pan to cover the bottom by 1 - 2 ml. Heat the oil.
3. Add the hash browns to the frying pan and cook for 4 - 5 minutes on each side until golden brown.
4. Drain briefly on paper towel and serve with pear sauce or chutney.


Low Chemical / FAILSAFE

You can replace some of the potato with other grated vegetables to add some hidden nutrition, e.g. swede, celery, leek.  Just be careful not to add too much and change the flavour (exposing your secret!).

Previous Lunch Box Wednesday Posts:

Lunch Box Wednesday #1 – Rice Balls, Egg Rolls, Carrot and Zucchini Muesli Bars

Lunch Box Wednesday #2 – Preserving Fresh Fruit, Pear and Vegetable Bread, Chewy Gluten-free Crackers

Lunch Box Wednesday #3 – Squeeze’ems

Lunch Box Wednesday #4 – Mini Calzones

Lunch Box Wednesday #5 – Oopsies and Spelt Pizza Scrolls

Lunch Box Wednesday #6 – Mini Frittatas

Lunch Box Wednesday #7 – Ideas from the archives

Lunch Box Wednesday #8 – Mountain Bread Parcels




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