Two-Potato Pancakes

1. 1

   In a large bowl, toss the russet and sweet potatoes with the scallions, thyme, salt and pepper.

2. 2

   In a heavy 9- to 10-inch non-stick skillet, heat 1 tablespoon of the vegetable oil.

3. 3

   Spread half of the potato mixture evenly in the pan and cook over moderately high heat until firm and browned on the bottom, about 5 minutes.

4. 4

   Turn and cook until browned on the other side, 4 to 5 minutes longer.

5. 5

   Transfer the potato pancake to a large baking sheet and keep warm in a low oven.

6. 6

   Repeat with the remaining vegetable oil and potato mixture.

7. 7

   Cut each pancake into 6 wedges and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.