Two-Potato Pancakes

Our Two-Potato Pancakes are great for the holidays or any time of the year. A new twist on a classic pairs two potato tastes.

Nutritional Information

Per serving (Makes twelve 3-inch pancakes):
  • Calories83 (54% from fat)
  • Carbohydrates8g
  • Protein1g
  • Fat5g
  • Saturated fat1g
  • Cholesterol16mg
  • Sodium214mg
  • Calcium15mg
  • Fiber1g


  • 1/2pound russet potatoes (about 1 medium-large potato), peeled
  • 1/2pound sweet potatoes (about 1 medium-large potato), peeled
  • 1/2medium onion, peeled
  • 2tablespoons unbleached, all-purpose flour (you may use matzo meal)
  • 1tablespoon chopped parsley
  • 1teaspoon kosher salt
  • 1/4teaspoon freshly ground black pepper
  • 1large egg, lightly beaten
  • 4tablespoons extra virgin olive oil, divided
Two-Potato Pancakes


  • 1Fit your food processor with the shredding disc.
  • 2Cut potatoes in half lengthwise. Feed them into the food processor to shred. Proceed with the onion in the same fashion.
  • 3Squeeze all excess liquid out of the potatoes and onion by wrapping them in a clean towel and gently wringing. Place in a bowl; add the flour, parsley, salt and pepper; toss to mix thoroughly. Stir in the egg.
  • 4Set a large nonstick skillet over medium-high heat. Add 2 to 3 tablespoons oil and swirl to coat the inside of the pan. Drop pancake mixture by scant 1/4-cup amounts to form 4 cakes (continue to squeeze out any excess liquid) evenly spaced in skillet. Press down on top to flatten to about 1/4-inch thickness. Cook for about 4 to 5 minutes, carefully flipping halfway through, or until crispy and light brown.
  • 5Repeat with remaining pancake mixture, adding more oil as needed (you want to use plenty of oil, being sure that the pan is never dry, or your pancakes will burn).
  • 6Transfer to a paper-towel lined tray or plate. You may also keep warm on a rack in a 200 degrees F oven until ready to serve.