These crisp white and orange pancakes are great with roast meat or poultry and almost any fish. Delicious, Quick Side Dishes

January 1997

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Recipe Summary test

Yield:
6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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