Rainbow Potato Pancakes

Rainbow Potato Pancakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 5

    1lb russet Wisconsin potatoes, unpeeled and shredded

  • 2

    med carrots, peeled and shredded

  • 2

    med zucchini, peeled and shredded

  • 1

    c finely diced red bell pepper

  • 1

    c sliced green onions, white and green parts

  • 4

    large eggs lightly beaten

  • 5

    T unseasoned dry bread crumbs

  • 3

    t salt

  • ½

    t pepper

  • 4

    T olive oil

  • Reduced fat sour cream

Directions

Preheat oven to 250. Enclose shredded veggies in clean kitchen towel, wring over sink to remove as much moisture as possible. Place veggies in a large bowl and mix in red pepper, onions, egg, bread crumbs, salt and pepper. Mix thoroughly. In a large nonstick skillet, heat 2 t oil over med high heat. Portion potato mixture into pan using a 1/3 c measuring cup, leaving space between pancakes. Press down to flatten to about 1/3 in thick. Fry until golden brown on bottom, about 4 min. Flip and repeat. Remove with spatula and drain on paper towels. Keep warm in oven and repeat with remaining mix. Serve hot with sour cream.


Nutrition

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