Recipe: Semi-Sweet Potato Pancakes

by Ginny on May 7, 2011

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.


  • 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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