One of my favorite things in the world is when I get up in the morning and I’m checking my Facebook and I have a message from my son, Zac, it brightens my day! It’s especially cool when he sends me new ideas for us to try on the blog because what mom doesn’t want her son thinking about her and the things she is interested in. Zac is an awesome cook and he is always introducing me to styles of cooking that I have never even thought of.
This recipe reminds me of my Grandpa Daniels. When I was little and we would sleep over at his house he would make us breakfast. I loved when he would make me a potato pancake, it was the best! This is a twist on that, because you will be incorporating the delicious sweet potato into the mix! This is great for anytime of the day and your family will love it!
Ingredients: Click to print
1 medium yellow onion
1 pound golden potato
1 pound sweet potato
4 Tablespoons flour
2 teaspoons salt
1/2 teaspoon cayenne
2 eggs, lightly beaten
1/4 cup sour cream
1/4 cup horseradish- optional
- Preheat oven to 200 degrees. Put a wire rack on a baking sheet and place in the oven.
- Grate the onion into a large bowl. Grate both potatoes into the same bowl, grating down the length of the potato to get long strands. Toss the potatoes with the onions as you work to keep them from discoloring.
- Put potato mixture in a clean dish towel and wring out excess liquid. Then place them back into the bowl and toss the potato mixture with flour, salt, and cayenne. Next, stir in the egg.
- In a large heavy skillet heat a 1/4 inch of oil on a medium heat. Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form 3 inch pancake.
- Make sure not to overcrowd the pan. Cook, turning once, until golden brown. This will take about 2 to 3 minutes for each side. Transfer to the rack in the oven while you cook the remaining pancakes.
- You can serve them with a dollop of sour cream and if you want to make them spicy throw on some horseradish!