Name: Root Vegetable Latkes
Total time: 1 h
Yield: Makes about 20 pancakes
Ingredients: 1 cup sour cream (optional), for serving; 2 large eggs, lightly beaten; ¼ cup all-purpose flour; 1 large sweet potato, peeled and grated (about 1¼ cups grated); ½ large yellow onion, finely chopped (about ¼ cup chopped); 1 cup store-bought or homemade applesauce, for serving; ¾ teaspoon salt; ½ teaspoon ground black pepper Canola oil, for frying; 2 large russet potatoes, peeled and grated (about 3 cups grated)*; 1 large beet, peeled and grated (about 1½ cups grated)

Preparation info

Makes about
20
pancakes

Difficulty
Easy
Ready in
1 hr

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

We love latkes—the fried potato pancakes reminiscent of hash browns that are traditionally served at Hanukkah—and we especially love the ones Lindsay’s grandmother makes (which, and we may be biased, are the best latkes ever). But we like to think that this version, made with a rainbow of potatoes, sweet potatoes, and beets, is a crispy and naturally sweet morsel even Grandma would enjoy.