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