These Sweet Potato Pancakes are made with sweet and russet potatoes, fresh rosemary and chopped scallions. They make a delicious side dish for weeknight dinners or special holidays.
You can’t have brisket without potato pancakes right? Well, that’s how we like them. But this time, I wanted to try to make them with some sweet potatoes I had before they went bad. So I mixed them together with some russet potatoes and these tasted even better than the original potato pancakes I made several months ago.
You do have to let them sit in the egg whites for about 5 minutes before frying so that it helps loosen up the potato. With the regular potatoes, it has more moisture so you have to squeeze out the extra liquid prior to adding the eggs, unlike the sweet potatoes. These were absolutely delicious and were even a little sweet. Some people like to eat these with sour cream or applesauce, but we just like them ‘as is’ with maybe a little au jus from the brisket. I’d definitely make these again. Enjoy!
These Sweet Potato Pancakes made with sweet and regular potatoes, fresh rosemary and chopped scallions make the perfect accompaniment to any meal.
- 2 Sweet Potatoes, peeled
- 3 Small Russet Potatoes, peeled
- 4 Scallions, chopped
- 1 tbsp . Fresh Rosemary, chopped
- 3/4 c . Egg Whites
- Kosher Salt, to taste
- Fresh Ground Black Pepper, to taste
- Canola Oil, for frying
Using a food processor or hand grater, grate the potatoes and add to a large mixing bowl.
- Fold in the scallions, rosemary, egg whites, salt and pepper until they are all well incorporated.
Heat approximately 1" of oil in a large non-stick frying pan over medium heat and slowly drop 1 heaping kitchen soup spoon of the potato mixture and flatten slightly. Fry 2-3 minutes per side until they are lightly browned on both sides. Drain on paper towels or brown paper bags to absorb any excess oil; serve hot.