Rainbow Potato Pancakes

By learen

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
• 1/2 t pepper
• 4 T olive oil
• Reduced fat sour cream

Preparation

Step 1

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.