Ingrients & Directions
2 tb Olive oil
2 Russet potatoes; grated
1 Carrot peeled and grated
1 tb Chopped parsley
Salt and pepper
Heat oil in small non-stick skillet over medium high heat. In a large bowl
stir together the potatoes, carrot, parsley and salt & pepper. Add
vegetable mixture to hot skillet and flatten with a spatula. When pancake
has browned flip over and continue to brown. Reduce heat and cook pancake
until crisp on outside and tender on the inside about 5 minutes per side.
Yields
2 Servings