Smithfield Ham and Sweet Potato Pancakes

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This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Smithfield Ham and Sweet Potato Pancakes

1 pound sweet potatoes, peeled and coarsely grated
8 ounces Smithfield-style country ham, minced or small dice
2 scallions, finely chopped
⅓ cup all-purpose flour
2 large eggs, lightly beaten (Reserve a third egg to use if batter needs more liquid)
¾ cup vegetable oil

Stir together potatoes, ham, scallions, flour and eggs. Add the third egg if necessary to create a batter that can be spooned into the pan.

In a deep 12" nonstick skillet, heat oil over Heat oil over moderately high heat until hot but not smoking. Working in batches of 4, spoon ⅛ cup potato mixture per pancake into oil and flatten to 3" diameter with a slotted spatula. Reduce heat to moderate, and cook until golden, about 1½ minutes on each side. Using the spatula, transfer pancakes to paper towels to drain.

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