Sweet potato pancakes

By á-138

Ingredients

• Ingredients:
• 2 russet potatoes, (1-1/2 lb/750 g)
• 1 sweet potato
• 3 eggs
• 1 tsp (5 mL) Cajun seasoning
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 2 tbsp (30 mL) butter
• 2 tbsp (30 mL) vegetable oil

Preparation

Step 1

Preparation:
Peel potatoes and sweet potato. By hand or in food processor with shredder blade, grate potatoes and sweet potato; squeeze out liquid. In large bowl, whisk together eggs, Cajun seasoning, salt and pepper; add potatoes and toss to mix.

In large skillet, heat one-quarter each of the butter and oil over medium-low heat. Drop potato mixture by 1/4 cupfuls (50 mL) into skillet; press to flatten slightly. Fry, in batches, turning once and adding remaining butter and oil as necessary, for about 15 minutes or until tender and edges are golden. (Make-ahead: Cover and refrigerate for up to 24 hours; reheat on baking sheet in 450°F/230°C oven for about 5 minutes.)
Servings: 16