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Sweet Potato Pancakes

These sweet and salty potato pancakes also make great breakfast hashbrowns when paired with a fried egg or bacon.

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1 large sweet potato
1 apple
1 egg
2 tbsp flour
1/2 tsp salt


  1. Grate the sweet potato and apple on the largest tooth of a box grater
  2. Add the salt and let sit for 15 minutes then ring out any excess moisture
  3. Add the egg and flour and combine evenly
  4. Heat 1/4 inch of oil in a large frying pan
  5. When the oil is hot enough that a drop of water sizzles in it, scoop about a 1/4 cup of the sweet potato mixture into the pan and press into a pancake
  6. Fry the potato pancakes until golden brown on one side (about 3 minutes) then flip and fry the other side
  7. Repeat in batches until the potato mixture is all gone
  8. Sprinkle with a bit of extra salt and serve warm