Sweet Potato Hash Brown Pancakes
Cuisine: American
Author: Epicurus.com Kitchens
Delicious, crispy little pancakes have a lovely flavor, with a hint of caramelized sugars.
  • 2 large sweet potatoes
  • 1 to 2 Tablespoons flour
  • 2 ounces whole milk Ricotta cheese
  • 1/4 Cup Greek yogurt
  • 1 egg
  • scallions, finely sliced (optional)
  • Kosher salt (optional)
For cooking
  • vegetable, canola or peanut oil, divided
  1. Rinse, peel and grate the sweet potatoes. Let sit for about 5 minutes, then place in cheese cloth and squeeze out all excess juices. Pat dry.
  2. Sprinkle with flour.
  3. In a small bowl, blend the Ricotta and yogurt to make a paste. Whisk in egg. Add scallions, if desired.
  4. In a large bowl, combine floured potatoes and yogurt mixture.
  5. Heat a heavy duty skillet to medium high. When hot add oil.
  6. Form potato mixture into loose patties and place in skillet. Fry in batches, 2 to 3 minutes on each side, until toasty brown.
  7. Place on paper towel to absorb excess oil. Sprinkle with Kosher salt if desired.
  8. Serve.
You may need to fry these in batches. If so, additional oil may be needed. When adding extra oil, make sure that you have no pancakes in the pan. Allow the oil to heat fully, about 3 to 5 minutes before adding the next batch. The oil should be about 1/8-inch deep to get good caramelization of the sweet potatoes.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/sweet-potato-hash-brown-pancakes/40579/