Recipes Two-Potato Pancakes Be the first to rate & review! These crisp white and orange pancakes are great with roast meat or poultry and almost any fish. Delicious, Quick Side Dishes By Simon Pearce Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 6 Ingredients 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 Directions In a large bowl, toss the russet and sweet potatoes with the scallions, thyme, salt and pepper. 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. Rate it Print