2 Tone Potato Pancakes

Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

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Makes 30-40 1-inch pancakes

Ingredients:
1 LB Russet potatoes peeled
1 LB Sweet potatoes peeled
2 T flour
1 egg
1 small onion peeled
1 T fresh thyme
Salt and pepper
1 cup Crème Fraiche or sour cream
1 bunch green onions sliced

Directions:
1. Grate the potatoes and the onion.
2. Add the flour, egg, thyme, salt and pepper,
3. Heat vegetable oil in a skillet. On medium heat fry 1-inch potato pancakes until golden on both sides. Drain on paper towels.
4. Top with crème fraiche and green onions.

Pairs Well With:

Pinot Gris

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