Recipe and Photo Source: True North Kitchen
Enjoy this delicious Scandinavian breakfast that is a perfect start to a fall day!
Ingredients
- 1 pound sweet potatoes, peeled
- 1/2 onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp. chopped fresh thyme
- 1 tsp. coarse salt
- Freshly ground pepper to taste
- 6 Tbsp. olive oil, divided
- Sea salt flakes such as Maldon, for sprinkling
- Cooked bacon slices for serving ,1-2 slices per person
- Stirred Lingonberries or lingonberry preserves or jam for serving
Instructions
- Preheat the oven to 200ºC / 400º F.
- Using the large holes on a box grater or the grater function of your food processor, grate sweet potatoes and onion.
- Crack eggs into a large bowl and beat lightly. Add grated vegetables, flour, thyme, salt and a few grinds of pepper. Stir to combine.
- Heat 3 tablespoons of olive oil in a large nonstick skillet over medium heat until shimmering. Add ¼ cup of mixture to the pan at a time, pressing down slightly with the back of the measuring cup to flatten into 1/2-3/4 inch thick cakes. You should be able to fit 6 cakes in the skillet at a time. Cook until golden brown, crisp and cooked through, about 8 minutes total, flipping cakes occasionally. Lower the heat as necessary, if the cakes are browning too quickly.
- Transfer to a rimmed baking sheet lined with paper towels. Sprinkle with sea salt flakes and transfer to the oven to keep warm.
- Wipe the skillet with a damp paper towel and add the remaining 3 tablespoons of olive oil. Repeat the process with the remaining mixture.
- Serve cakes with bacon and stirred lingonberries or lingonberry preserves or jam.
Recipe and Photo Source: True North Kitchen