Sunshine Potato Pancakes Serves 4 to 6
These pancakes are welcome at any table for breakfast, lunch or dinner. Very similar to the Jewish-style potato pancake, or latke, the addition of a seasonal vegetable lends interest and depth to this appealing peasant dish.

Prep Time: 20 minutes
Cooking Time: 15 minutes

3 medium baking potatoes
1 cup grated seasonal hearty vegetable such as carrot, parsnip, zucchini, winter squash, beet or turnip
1 1/2 teaspoons salt
1 medium onion, grated
1 large egg, beaten
1/2 teaspoon freshly ground pepper
3 tablespoons unbleached white flour
1 teaspoon baking powder
Vegetable oil or cooking spray
Homemade or prepared applesauce

1. Peel and grate potatoes and add to grated vegetables in a colander. Toss them with salt and let stand over the sink for 15 minutes, squeezing the moisture out with your hands. Mix in onion, eggs, pepper, flour and baking powder until well-combined.

2. Lightly oil or spray a skillet and place over medium heat. Drop the potato batter into the pan by large tablespoons. Flatten slightly with a spatula. Brown both sides. Serve immediately with applesauce.