Two-Potato Pancake

Author: Canadian Living

Don't let this little recipe fool you. Although not a traditional crisp pancake, it's too delicious to be dismissed. Roast meat with jus or mushroom sauce is a perfect pairing.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2009

Ingredients

  • 1 1/2 lb Yukon Gold potato
  • 8 oz sweet potatoes
  • 1/2 cup finely chopped onion
  • 3/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 tablespoons bacon fat
  • 3 tablespoons lard

Method

Peel Yukon Gold and sweet potatoes. Using large holes, grate Yukon Gold potatoes; transfer to colander. With hands, squeeze out as much liquid as possible; transfer to large bowl.

Grate sweet potato; add to bowl. Stir in onion, salt and pepper; let stand for 10 minutes.

In 9-inch (23 cm) cast-iron skillet, heat 2 tbsp (25 mL) of the bacon fat over medium heat until hot but not smoking. Working quickly with hands, scoop potato mixture and squeeze out any remaining liquid; crumble into centre of pan. Repeat with remaining potato mixture to cover pan; press to flatten. Cook until bottom is crusty and browned, 5 to 6 minutes.

Invert plate onto pan. Holding plate and handle of pan, invert pancake onto plate. Add remaining bacon fat to skillet. Slip pancake into skillet so uncooked side is on bottom; cook until bottom is brown, about 5 minutes. Invert onto plate; cut into 8 wedges.

Nutritional facts Per serving: about

  • Sodium 232 mg
  • Protein 2 g
  • Calories 122.0
  • Total fat 5 g
  • Potassium 296 mg
  • Cholesterol 4 mg
  • Saturated fat 2 g
  • Total carbohydrate 19 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 39.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Two-Potato Pancake

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