Recipes

Delicate Potato Pancake

This pancake treat is perfect anytime, including breakfast. Chock-full of veggies, this dish is always a savory treat.
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Course Brunch, Hot Appetizer, Vegetable Appetizers
Cuisine American, International Dishes
Servings 6 servings
Calories 849.57 kcal

Ingredients
  

  • 3 medium russet potatoes, peeled and grated
  • 1 egg
  • 3/25 cup(s) all-purpose flour
  • 1 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 1 cup(s) grated carrot (1 large)
  • 1 1/2 cup(s) grated zucchini (2 small)
  • 8 tablespoon(s) low-fat sour cream or plain yogurt
  • 2 tablespoon(s) finely chopped fresh basil
  • 1 tablespoon(s) chopped chives or 1-1/2 tsp. chili powder

Instructions
 

  • Preheat oven to 425 degrees.
  • Wrap potatoes in several layers of paper towels; squeeze to remove excess moisture.
  • Beat egg, flour, salt and pepper in large bowl.
  • Add potatoes, carrot and zucchini; mix well.
  • Oil 2 nonstick baking sheets.
  • Place vegetable mixture by heaping spoonfuls onto baking sheets; flatten slightly.
  • Bake 8 to 15 minutes until bottoms are browned.
  • Turn; bake 5 to 10 minutes more.
  • Stir together sour cream and herbs; serve with warm pancakes.

Nutrition

Calories: 849.57kcalCarbohydrates: 156.46gProtein: 26.86gFat: 13.75gSaturated Fat: 5.81gCholesterol: 226mgSodium: 2645.04mgFiber: 12.1gSugar: 17.48g
Keyword Carrots, Eggs, Family Reunions, Healthy Eating, Potato, Seasonal
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