Kathy Whyte/ WNBF News

Potato Pancakes Three Ways (prep. time 30 minutes)

Traditional Potato Pancake

1 red skinned potato, skin on, shredded

½ onion, diced

1 egg

salt/ pepper

¼ C. flour

topper: apple sauce


Southwest Sweet Potato Pancake

1 sweet potato, peeled and shredded

¼ tsp. paprika

¼ tsp. adobo chili powder

1 egg

salt, pepper

1 T. honey

¼ C. flour

topper: salsa


Cheddar/ Cream Cheese Potato Pancake

1 red skinned potato, peeled, cubed and boiled until tender

1/3 block room- temperature cream cheese

¼ C. shredded sharp cheddar cheese

salt, pepper

½ tsp. each oregano and basil

topper: sour cream and shredded cheddar


*About 3 Tb. vegetable oil total for all three recipes 

For the traditional and Southwest versions, beat the egg and combine with the rest of the ingredients to combine.  Add more flour if needed.  Heat oil in a large sauté pan over high heat.  Dust hands with and form mixture in the cakes. Coat each pancake with a little flour and carefully place in the hot oil.  Allow to brown for about 2 minutes. Turn and brown the other side. Removed to paper towel to drain.

For the cheese potato pancake, after the cubed potato has been cooked to fork-tender, drain and press cubes through a potato ricer.  If you don’t have a ricer, you can mash the potato with a fork. Gently mix in the cream cheese, maintaining the texture of the potato. fold in salt, pepper, herbs and shredded cheddar.  As with the previous potato pancakes, dust hands and cakes with flour and carefully place in hot oil, browning each side for about two minutes before removing to paper towels to drain. 

Serve hot, topped with apple sauce, salsa or sour cream.  You could also top with ketchup or splash some malt vinegar on the sweet potato cake.