Two-Potato Pancakes

These crisp white and orange pancakes are great with roast meat or poultry and almost any fish.

Slideshow: Delicious, Quick Side Dishes

  • Servings: 6

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  • 1 large russet potato, peeled and coarsely shredded
  • 1 large sweet potato, peeled and coarsely shredded
  • 1/4 cup coarsely chopped scallions
  • 1/2 teaspoon finely chopped fresh thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons vegetable oil

How to make this recipe

  1. In a large bowl, toss the russet and sweet potatoes with the scallions, thyme, salt and pepper.

  2. In a heavy 9- to 10-inch non-stick skillet, heat 1 tablespoon of the vegetable oil. Spread half of the potato mixture evenly in the pan and cook over moderately high heat until firm and browned on the bottom, about 5 minutes. Turn and cook until browned on the other side, 4 to 5 minutes longer. Transfer the potato pancake to a large baking sheet and keep warm in a low oven. Repeat with the remaining vegetable oil and potato mixture. Cut each pancake into 6 wedges and serve hot.

Contributed By Published January 1997

490861 recipes/two-potato-pancakes 2013-12-06T23:55:15+00:00 Simon Pearce spring|winter|frying|thanksgiving|side-dishes|6|fast|vegetarian|weeknight-dinner january-1997,simon pearce,two potato pancakes,sweet potato pancakes,fried potato,potato side dish recipes,two-potato-pancakes 490861

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