Moosewood Cookbook Serves 4-6
I love potato pancakes, and using sweet potatoes makes them sweet and super flavorful. When I was a little girl, my mom would make regular potato pancakes and when we had those for dinner that was all I needed, and I would eat loads! With these I would recommend eating them with roasted Romanesco; it would be a great contrasting flavor as well as texture.
4 beaten Eatwell Farm Eggs
1/3 cup Flour
1 tsp Salt
Freshly ground Black Pepper
Juice of 1/2 Lemon
1 cup grated Carrot
1 cup grated White Potato
1 packed cup grated Sweet Potato
2 TB grated Onion
1/4 cup chopped Parsley
Dash of Nutmeg
Optional: 1 small clove Garlic, crushed
Place grated sweet and white potato in a colander over a bowl. Salt lightly and let stand 15 minutes. Rinse and squeeze out well to get rid of all the extra water (you could save this water for soup stock). Combine all ingredients and mix well. Fry in butter in a heavy skillet until brown and crisp. Serve immediately, topped with yogurt or sour cream and fresh chopped chives.