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Potato-Carrot Pancakes


Potato-Carrot Pancakes

Potato-Carrot Pancakes

Yield

Makes about 12 pancakes

Ingredients

1 pound baking potatoes, peeled (3 medium)
1 medium carrot
2 tablespoons minced green onion
1 tablespoon all-purpose flour
1 egg, beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil

Preparation

  1. Shred potatoes and carrot. Wrap in several thicknesses of paper towels; squeeze to remove excess moisture. Combine potatoes, carrot, onion, flour, egg, salt and pepper in medium bowl; mix well.
  2. Heat oil in large skillet over medium heat. Drop spoonfuls of potato mixture into skillet; flatten to form thin pancakes. Cook 5 minutes or until browned on bottom; turn pancakes and cook 5 minutes or until potatoes are tender.

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