Not Just Potato Pancakes

  in Recipes

2½  lbs. (combined weight) potatoes, sweet potatoes, golden beets, parsnips
1 medium onion
2 large eggs
6 tablespoons vegetable oil
2 tablespoons chives, chopped
2 teaspoons sea salt

  1. Using a box grater or a food processor with a grating disc, coarsely grate the onion and place in a colander to drain.  Coarsely grate the root vegetables and add to the colander.
  2. Whisk together the eggs and chives in a large bowl.
  3. Press the onion/veggie mixture to extract as much liquid as possible, then add  to the egg mixture.  Add salt and mix well.
  4. In a large heavy bottomed skillet heat 2 tablespoons of oil over medium high heat.  Drop about a ¼ cup of the mixture into the pan and flatten with a spatula to form 3-inch pancakes.
  5. Fry until golden brown, about 1 minute. Turn and fry the other sides until golden brown.  Repeat with all the batter. Transfer pancakes to a cookie sheet. and roast in a 400 degree oven for 6 minutes.