Semi-Sweet Potato Pancakes, for Mom

by Ginny on May 7, 2011

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Happy Mother’s Day Mom, and to all the moms out there! May your children be angels, may breakfast be served in bed (or somewhere equally divine), and may your Mother’s Day be all that you deserve it to be– which is a LOT; more than is humanly possible to acknowledge in one day. For those of you still putting together your Mother’s Day menus I’m posting this recipe a day early.  

I’ve been thinking about my mom so much this week. She lives in Michigan, and I would give anything to have her over for Sunday Brunch, or hop a plane and serve her breakfast in bed. But phone calls and mailed packages will have to suffice this year. If I were there to cook for her, sitting alongside a slice of spring frittata, a cup of tea, and a purple tulip on a bud vase, would be these lovely little potato pancakes. I call them Semi-sweet Potato Pancakes because they are made with half white potato and half sweet potato, giving them a touch of sweetness, while still maintaining the savory appeal of starchy potato and grated onion. Freshly snipped chives from the herb garden make a flavorsome garnish for these crisp delights. This is a hash brown worthy of mom, and comes together in a flash with minimal fuss. If you have other plans, don’t shelf this recipe until next year, for this side dish is too good to miss out on.

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Recipe: Semi-Sweet Potato Pancakes

White and sweet potatoes make a delicious combination that is as welcome on a dinner plate as a breakfast tray. No need for sour cream or applesauce with these flavorsome beauties. Serve alongside a slice of quiche or frittata in the morning, or pork chops or salmon later in the day. Use a box grater to shred the potato and onion, and these babies come together in a flash.

INGREDIENTS

  • 1 cup grated garnet yam (about 1 small)
  • 1 cup grated waxy potato like redskin or white (about 2 small, no need to peel)
  • 1/4 cup grated onion
  • 1 1/4 teaspoon kosher salt
  • 2 eggs, lightly beaten
  • 3 tablespoons flour
  • canola oil (or similar) for frying
  • freshly snipped chives, for garnish

1. After grating the potato, gently squeeze most (not all) of the excess moisture from the potatoes. In a medium mixing bowl combine with grated onion, salt, eggs, and flour and stir to combine.

2. Heat a large skillet over medium-high heat, and coat the bottom with a thin layer of oil. When oil is hot and shimmery, drop potato mixture in 4″ cakes into skillet. Cook 3 to 4 minutes per side, or until golden brown and crisp. Hold in a warm oven until all pancakes are cooked. Garnish with chives and serve immediately.

Makes approx. 8 4-inch cakes

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