2 Tone Potato Pancakes
 | Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
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:
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| Pinot Gris |
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