Two-Potato Pancakes

• 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

1. In a large bowl, toss the russet and sweet potatoes with the scallions, thyme, salt and pepper.
2. In a heavy 9- to 10-inch non-stick skillet, heat 1 tablespoon of the vegetable oil.
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. Turn and cook until browned on the other side, 4 to 5 minutes longer.
5. Transfer the potato pancake to a large baking sheet and keep warm in a low oven.
6. Repeat with the remaining vegetable oil and potato mixture.
7. Cut each pancake into 6 wedges and serve hot.

russet potato, sweet potato, scallions, thyme, salt, freshly ground pepper, vegetable oil

Taken from www.foodandwine.com/recipes/two-potato-pancakes (may not work)