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Butternut squash potato pancakes

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Ingredients for 4 servings:

  • 800 g pumpkin(s) (butternut squash)
  • 600 g potato(s), waxy
  • 3 eggs
  • 2 onions
  • 4 tsp clarified butter, or oil
  • Salt
  • pepper
  • nutmeg
  • 2 tbsp flour

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the potatoes, deseed and peel the pumpkin. Coarsely grate the potatoes, pumpkin, and onions. Stir in the eggs and flour and season generously with salt, pepper, and nutmeg. Fry the mixture in small batches in hot oil in a pan until golden brown on both sides.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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