These potato patties made with garnet yams and onion are a nod to my grandmother’s Idaho Potato recipe made with russet potatoes. Since garnet yams have less starch and moisture in them, I used a shredded onion to add back in some of that moisture. These were a hit.
First: Shred enough sweet potatoes to make 2 cups – I used 5 small garnet yams from the farm box
Then, Shred a small onion. I recommend shredding this all on parchment paper or a paper towel so you can place it right into a bowl without problem.
Add Salt and Pepper to taste and one beaten egg. I added two and it was a bit too soupy. The egg works to bind the rest of the ingredients together.
Drizzle a bit of Olive Oil in a skillet or on a griddle
Place small patties of the mixture on the griddle or in the pan (I almost said grill…boy would that be a mess! :))
Flip to other side, when browned and crispy, (after 3-5 minutes depending on the heat of your cooking surface).
Cook the 2nd side for another 3-5 minutes and serve. They would be great with a sour cream or yogurt dip, but we used ketchup. 🙂
The recipe made 6 patties and served three of us. Enjoy!
