Sweet Potato and Chive Pancakes

I recently served these with a brined turkey breast with maple-bourbon glaze, but they go equally as good with pork chops or roast.

2 medium Sweet Potatoes, peeled and shredded
1 large Russet Potato, peeled and shredded
1/2 medium Onion, shredded
1 bunch Chive, minced
2 eggs, beaten
salt and pepper to taste
vegetable oil

Preheat oven to 350°F.

In large saute pan heat a generous amount (1/2-3/4") of oil over medium high heat.  Combine all ingredients well in a large mixing bowl.  Once oil is hot, take enough potato mixture to form a 2" pancake and carefully place in oil.  Repeat until you have a few pancakes in the pan, do not over crowd the pan.  Fry each side golden brown.  Once done transfer pancakes to a baking sheet lined with paper towel to remove excess oil.  Continue frying pancakes until all are done.  Transfer pancakes to an unlined baking pan and put in oven to finish, 12-15 minutes.  Serve immediately.
The pancakes can be fried off a day or two ahead and finished in the oven before serving.