Potato and sweet potato pancakes

Ingredients 7
Servings 4
Time 10 minutes


  • 2
    large potatoes, boiled, cooled and chilled overnight
  • 2
    large sweet potatoes, boiled, cooled and chilled overnight
  • 30
    chives, snipped
  • 2
    fresh thyme
  • 60
    olive oil
  • 30
    chives mixed with creamed cottage cheese or sour cream
  • salt and pepper


25 minutes
Peel potatoes and grate into a large bowl. Mix in chives, thyme and seasoning. Heat 15 ml oil in a large heavy frying pan. Spread half potato mixture evenly and cook over a moderate heat until firm and brown underneath, about five minutes. Put a plate over pan and turn potato pancake onto plate. Add 15 ml oil to pan and slide pancake into pan to brown the other side. Repeat above two steps with the remaining potato. Cut each pancake into six wedges. Pile three wedges on each plate and serve with a dollop of cream cheese or sour cream. Serve as a supper or brunch dish, topped with fried or poached eggs.

Read more on: starch  |  shallow-fry

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