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Potato, Carrot, Pancake

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Potato, Carrot, Pancake
2011-03-17 Breakfast Brunch
5 28

Potatoes and shredded carrot make a fine breakfast pancake. The addition of rosemary is perfect. Use sour cream and applesauce for dipping.

  • Servings: 6


2½ cups Russet Potatoes, peeled and grated
1 Small Yellow Onion, diced
1 cup Carrot, peeled and finely grated
¼ cup Fresh Parsley, finely chopped
1 tsp Dried Rosemary
2 Large Eggs, lightly beaten
½ cup All-purpose Flour
1 tsp Salt
Pepper, to taste
1 tsp Baking Powder
Canola Oil, for frying
Applesauce &/or Sour Cream, for dipping


In a strainer, drain and squeeze water from potato and onion. Place in a large bowl and add carrot, parsley, rosemary, and egg. Mix well. In a small or medium bowl, combine flour, salt, pepper, and baking powder. Slowly add the dry mixture to potato mixture until batter can hold its shape. Heat 2 tablespoons of oil in a large non stick skillet over medium-high heat until very hot.

Spoon about 1/4 cup of potato mixture for each pancake into skillet. Cook 3-5 minutes on each side, flattening with the back of a spatula, until golden brown and crisp on both sides. Drain on paper towels. Repeat with remaining batter, adding more oil if necessary.

Serve warm with applesauce and sour cream on the side.