Prep time: 20 minutes

Cook time: 4-5 minutes per batch

Materials:

• 2 cups shredded butternut squash
• 6 large potatoes peeled, shredded and moisture removed
• 2 eggs
• 1/4 cup sour cream
• 1/4 cup potato starch
• salt and pepper to taste
• 1/2-3/4 cup neutral frying oil

Process:

1. Place the shredded potatoes in a cheese cloth and drain as much water as you can. Place the drained potatoes in a clean mixing bowl.
2. Add in the butternut squash, eggs, sour cream, potato starch, salt and pepper. Mix well.
3. Pour enough neutral oil into the bottom of a frying pan to cover about half an inch of the pan.
4. Keeping the heat on medium/ high let the oil heat up.
5. Once oil is nice and hot add in about 1/4 cup of the mixture to the pan to make a little pancake. Be careful not to overcrowd the pan, but do 3-4 pancakes at a time.
6. Cook 2-3 minutes on each side.
7. Place cooked pancakes on a paper towel lined plate to absorb some of the oil.
8. Plate, serve with additional sour cream (optional) and ENJOY!