Potato, Zucchini and Carrot Pancakes

By KathieC

Ingredients

• nonstick cooking spray
• 1 medium zucchini, shredded (about 1 1/4 cups)
• 1 1/2 pounds baking potatoes, peeled and shredded (about 4 cups)
• 1 large carrot, shredded (about 1 cup)- I shredded 2 baby carrots
• 1/4 cup all-purpose flour
• 5 large eggs
• 2 tsp chopped fresh thyme or 1/2 tsp dried thyme, crushed (I used dried)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp canola oil

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 425 degrees F. Lightly coat two small baking sheets with nonstick cooking spray; set aside.

2. Drain zucchini in a colander; press to squeeze out excess liquid. In large bowl combine zucchini, potatoes, carrot, flour, 1 of the eggs, thyme, salt, and pepper.

3. In extra-large nonstick skillet, heat half of the oil over medium heat. To make a pancake, spoon about a 1-cup portion of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake. Cook two pancakes at a time, 4-5 minutes each side or until golden brown, turning once. Transfer to prepared baking sheet. Repeat with remaining oil and potato mixture.

4. With the back of a wooden spoon or a 1/2 cup measure gently press each pancake, slightly off-center, to make a 3″ diameter depression, deep enough to hold an egg. Pour one egg in each nest. Place pancakes with eggs in oven, being careful not to tilt baking sheet. Bake, uncovered, 10-12 minutes or until eggs are cooked through.