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½ Yellow onion
½ lb. Yukon gold potatoes (1 large)
½ lb. Sweet potato (1 medium)
2 Tablespoon flour
1 teaspoon kosher salt
1 large egg beaten
Pinch cayenne
Olive oil for cooking
4 teaspoons low fat sour cream
4 teaspoons beet horseradish (or regular will do)
a few sprigs of flat leaf parsley
Preheat oven to 200*. Place wire rack on baking sheet. Grate onion and potatoes on box grater – grate to get long pieces of potato or use the large grating blade in your Cuisinart®. Pat potato / onion mix in clean dish towel and wring out excess liquid. Add flour, salt cayenne and then the egg.
In a heavy pan or cast iron skillet heat the olive oil to medium high heat. Use 1 cup of mix to make 3” pancake. Turn once, cooking two minutes on each side. Immediately place on rack in oven. Serve hot with sour cream, horseradish and parsley garnish.
Posted in November, 2007
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