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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
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This recipe, & its vegan counterpart, were found in the 2001 As You Like It Cookbook. Ingredients:
4 cups sweet potatoes, peeled, coarsely grated |
1 cup water |
6 cups red potatoes, shredded |
2 cups water (yes, again) |
2 teaspoons salt |
1 cup onion, diced |
1/2 cup fresh parsley, chopped |
1/4 cup unbleached white flour |
2 large eggs, beaten |
1 1/4 cups dried cranberries |
4 teaspoons crisco shortening |
1/4 cup canola oil |
Directions:
1. Put sweet potatoes & 1 cup of water in a large skillet over medium heat, then cover & steam for 10 minutes or until potatoes start to soften. Transfer the potatoes to a plate & set aside.
2. In a large mixing bowl, combine red potatoes with the salt & 2 cups of water & let stand for 20 minutes before rinsing, draining & pressing dry.
3. To the red potatoes, add the sweet potatoes, onions, parsley, flour, eggs, cranberries & Crisco, mixing well.
4. Heat half of the oil in the skillet over medium-low heat. When it is hot, add 1/2-cup measures of the potato mixture to the skillet, pressing down to flatten, & cook 3 to 5 minutes or until the bottoms are brown. Turn the pancakes over & brown the other side.
5. Transfer the cooked pancakes to a paper towle-lined plate & repeat the previous step with the remaining potato mixture.
6. Serve hot & crisp.
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