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Mixed Potato Pancakes (2 Pts

Mixed Potato Pancakes (2 PTS recipe image
These Mixed Potato Pancakes offer a delightful twist on traditional hash browns by combining the earthy sweetness of sweet potatoes with the starchy structure of all-purpose potatoes. The result is a tender interior with a beautifully crisp exterior. Aromatic onions and fresh garlic provide a savory depth, while black pepper adds just the right amount of warmth. These pancakes are incredibly versatile, making them perfect for a hearty weekend breakfast, a light lunch, or even a healthy side dish for dinner. They cook up quickly in a skillet, requiring minimal ingredients and effort, yet deliver a restaurant-quality texture and flavor that everyone will enjoy.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 123.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
These Mixed Potato Pancakes offer a delightful twist on traditional hash browns by combining the earthy sweetness of sweet potatoes with the starchy structure of all-purpose potatoes. The result is a tender interior with a beautifully crisp exterior. Aromatic onions and fresh garlic provide a savory depth, while black pepper adds just the right amount of warmth. These pancakes are incredibly versatile, making them perfect for a hearty weekend breakfast, a light lunch, or even a healthy side dish for dinner. They cook up quickly in a skillet, requiring minimal ingredients and effort, yet deliver a restaurant-quality texture and flavor that everyone will enjoy.
Ingredients
  • Oz. pared sweet potatoes -- quartered
  • Oz. pared all-purpose potatoes -- quartered
  • 3/4 cups Chopped onions
  • 1 garlic Clove -- minced
  • 1/4 teaspoon. freshly ground black pepper
  • 1/8 teaspoon. salt
Directions
  1. 1
    In a medium saucepan, bring 3 cups of water to a boil.
  2. 2
    Add the sweet and all-purpose potatoes; cook until just tender, about 8 minutes. Drain and allow to cool slightly.
  3. 3
    Using a grater, shred the cooled potatoes into a medium bowl.
  4. 4
    Spray a medium nonstick skillet with nonstick cooking spray and place over medium-high heat for 30 seconds.
  5. 5
    Add the onions and garlic; cook until light brown, 3-4 minutes.
  6. 6
    Combine the cooked onions and garlic with the potato mixture in the bowl. Sprinkle with pepper and salt, tossing gently to combine.
  7. 7
    Divide the mixture into 8 equal portions.
  8. 8
    Wipe out the skillet with a paper towel and spray again with nonstick cooking spray; place over low heat for 30 seconds.
  9. 9
    Add 4 pancakes to the skillet; cook until lightly browned, about 4 minutes on each side.
  10. 10
    Repeat with the remaining pancakes.
  11. 11
    Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 123.2kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 638.9mg27%
Total Carbohydrate 28.0g10%
Dietary Fiber 4.1g17%
Sugars 4.9g
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet to maintain crispiness.

Tips: Ensure the shredded potatoes are cooled before forming pancakes to prevent them from becoming too wet or mushy. Patting the shredded potatoes with a paper towel to remove excess moisture can help achieve a crispier texture.

Variations: Add a pinch of cinnamon for a sweeter profile, or mix in grated cheese for a non-vegan variation. Serve with applesauce, yogurt, or sour cream.

Keywords: potato, pancakes, sweet potato, breakfast, vegan, healthy, side dish, onion, garlic, crispy, vegetarian, quick meal, skillet, potato hash, gluten free, morning, brunch, plant based, easy recipe, comfort food
Read it online: https://www.chefs-mate.com/recipe/mixed-potato-pancakes-2-pts/