1 large russet potato, peeled and coarsely shredded
1 large sweet potato, peeled and coarsely shredded
1/4 cup coarsely chopped scallions
1/2 teaspoon finely chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons vegetable oil

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

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

Turn and cook until browned on the other side, 4 go 5 minutes longer. Transfer the potato pancake to a large baking sheet and keep warm, in a low oven. Repeat with the remaining vegetable oil and potato mixture. Cut each pancake into 6 wedges and serve hot.

Serves 6.

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