PARSNIP & POTATO PANCAKES

Recipe
3 cups yams or sweet potatoes, grated
3 cups parsnips, grated
1/2 cup green onions, chopped
1/3 cup all purpose flour
1 1/2 tbsp thyme
2 eggs, beaten
2 tbsp. olive oil
S&P to taste

Servings: 10-12 individual pancakes

In a large bowl combine potatoes, parsnips, green onions, flour, thyme and beaten eggs. Season with S&P. Toss with your hands making sure the egg is blended well and evenly distributed in the vegetables. Preheat a skillet or saute pan on med. heat with 1 1/2 tbsp. of olive oil. Add the mixture in individual pancake size portions, patting down to make even. Brown for 3-4 minutes. Check to see if crispy, then drizzle olive oil over the top (so it won't stick) before flipping. Turn over and brown other side for another 3-4 minutes. That's it!

NOTE: Make sure your saute pan isn't too hot or the pancakes will brown too quickly and the veg. won't be cooked.

This is a great brunch idea and you'll definitely impress you're friends. It is not only delicious, it makes a great healthy alternative to fried potatoes. Even the little ones will like it because it's sweet and has the name Pancake. You can always trust an Irishman. We think of everything!