Potato pancakes are one of those simple dishes that, when made with quality ingredients, taste like a gourmet meal. They are typically made with grated potatoes, eggs & flour to bind, oil and seasonings then pan fried in oil. Some recipes call for added ingredients like onion, garlic, lemon juice and or minced vegetables. All versions can be delicious. Today I combined sweet potatoes and russet potatoes and kept it very simple. I have so many friends avoiding gluten that I wanted to skip the flour. I substituted almond flour which worked like a dream. The nutty flavor paired nicely with the sweet potatoes and the pancakes were as crispy and crunchy as those made with flour. Yum!
I wanted a bit of heat in the dish so I added a small pinch of red pepper flakes and topped the pancakes with a chipotle mayonnaise sauce. Served atop sauteed greens, this made the perfect lunch. Adding a poached or fried egg provides protein and is wonderful for breakfast, lunch or light dinner. Enjoy!
Sweet Potato & Russet Pancakes with Chipotle Mayo
(serves 4)
1 sweet potato
1 tsp coarse grey salt
1 russet potato
1 large egg, lightly beaten
2 tbsp almond flour
1 tbsp fresh Italian parsley, chopped
1/4 tsp dried red pepper flakes
sea salt
freshly ground black pepper
extra virgin olive oil
3 tbsp mayonnaise
1-2 tsp adobo sauce
fresh chives, minced or raw beets, shredded for garnish
Preheat oven to 425 degrees. Rub sweet potato all over with olive oil. Place on parchment lined rimmed baking sheet. Sprinkle with grey salt. Roast in oven for 45 min to 1 hour or until potato can be easily pierced with a sharp knife. Remove from oven and allow to cool enough to handle. Set aside. (Can be made 1 day ahead)
Scoop the flesh from the sweet potato into medium bowl. Reserve the skin for another use. (I consider it the cook's treat!) Use a fork to mash the sweet potato. Using the shredding blade of a food processor or the largest holes of a box grater, grate the russet potato. Add the grated potato, egg, almond flour, parsley, red pepper flakes and a large pinch each salt and pepper to the sweet potato mash. Fold together all the ingredients until well blended.
Cover bottom of 2 large skillets with olive oil, about 1/4 inch oil each pan. Heat until oil is hot. Carefully scoop 2 tablespoons potato mixture into hot oil flattening with a spatula into pancake.. Repeat with remaining potatoes. *Hint, I have an ice cream scoop the exact size which I use to accomplish this. Fry the pancake until deep golden brown and crispy on one side. (about 3 minutes). Using the spatula, flip and repeat on other side. Remove from skillet and place on paper towel lined platter.
In a small bowl, mix together the mayonnaise and adobo sauce. Serve the potato pancakes with a dollop of mayo mixture topped with either chives or beets. Serve immediately.
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Other potato recipes you may enjoy:
Green Bean and Potato Salad with Feta
Napa Farmhouse Potato Salad
Potato Soup with Red Chile & Cheddar Cheese
Smashed Potatoes
Spicy Twice Baked Sweet Potatoes
Blue Apron Blog: Red, Orange, Purple and White: Your Guide to the Potato Rainbow
The Heritage Cook: Fully Loaded Green Chile Potato Skins
Devour: 5 Ways to Prepare Sweet Potatoes
Feed Me Phoebe: Basque Tuna Stew with Peppers and Potatoes
Weelicious: Broccoli Cheese Patties
Domesticate Me: Potato Rosti with Pancetta and Mozzarella
The Sensitive Epicure: Salt Encrusted New Potatoes with Mustard-Mayo Dip
Napa Farmhouse 1885: Sweet Potato and Russet Pancakes with Chipotle Mayo
Red or Green: Roasted Sweet Potato Fries
And Love It Too: Sweet Potato Souffle
Taste With The Eyes: Ensalada de Papas a la Huancaina (Peruvian-Style Salad with Potato Cake, Egg and Yellow Chile)
FN Dish: Ease Out of Summer with Potatoes
What's Gaby Cooking: Parmesan Roasted Potatoes
Dishin & Dishes: Southern Green Beans and New Potatoes
best,
diane
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i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.
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