This recipe may be reproduced with the following credit:
 SILVIA BIANCO (http://www.chefsilvia.com)

Potato, Sweet Potato, Zucchini Latkas

The Pancakes

1 large baking potatoes--shredded
1 large sweet potatoes--shredded
1 medium zucchini--shredded
1 small onion--shredded
¼ cup chopped fresh Italian parsley (optional)
3 eggs
3 tablespoons flour
Salt and pepper to taste
4 - 6 tablespoons olive oil
2 - 2 tablespoons chicken or vegetable broth

Place the shredded potatoes and onion in a colander and squeeze out as much liquid as possible. Then wrap them in a dish towel and soak up more of the liquid. Transfer into a mixing bowl, add the parsley, eggs and flour, mix and season.

Place a large non-stick skillet over medium to high heat, add about 2 tablespoons of the oil and when the oil is hot but not smoking begin to drop the mixture, a spoonful at a time into the pan, flatten and sear, about 30 seconds or until firm on the bottom then flip each one and sear for about another 30 seconds, adding a bit of broth if needed.

Transfer the cakes onto a baking sheet and repeat this process until all of the mixture is used. Bake the cakes, in a single layer on one or more baking sheets, in a pre-heated 350 degree oven for about 10-15 minutes or until golden.
 

Potato/Zucchini Pie

2 large baking potatoes
2 large sweet potatoes
2 medium zucchini
1 small onion--shredded
Salt and pepper to taste
2 tablespoons olive oil

Chop the potatoes in large chunks, boil until soft and mash. In the meantime, place a 10 inch non stick skillet over medium/high heat, add the oil and when it’s hot but not smoking add the onion and cook until soften and golden (about 45 seconds) add the zucchini and cook for a minute more. Add to the mashed potatoes and then return the mixture to the skillet and level. Bake in a preheated 375-degree oven until golden and firm, about 50 minutes. Remove from the oven and let it sit for about 10 minutes or so. With a spatula, loosen the pie by running your spatula underneath it. Place a plate over the top of the pan and invert it. Eat it white still hot or let it cool and then slice it. It will get firmer after it cools.