Adding shredded butternut squash to mini potato pancakes adds a touch of sweetness and a nice orange hue.
One 1-pound butternut squash neck, peeled and coarsely shredded in a
1 1/2 pounds baking potatoes, peeled and coarsely shredded in a food
1/2 cup cornstarch
2 large eggs
1/2 cup minced onion
Vegetable oil, for frying
Sour cream, salmon caviar and chives, for garnish
In a bowl, combine the shredded squash and potatoes with the cornstarch, eggs and onion and season with salt and cayenne. In a large nonstick skillet, heat 1/8 inch of oil until shimmering. Add 2-tablespoon-size mounds of the mixture to the skillet and cook over moderate heat, turning once, until golden and cooked through, 4 to 5 minutes. Drain on paper towels and repeat, adding more oil to the skillet as needed and wiping out the pan occasionally. Top the rösti cakes with sour cream, caviar and chives and serve hot.
The fried cakes can be kept at room temperature for 4 hours. Recrisp in a warm oven.