Level: | Easy |
Total: | 35 min |
Prep: | 20 min |
Cook: | 15 min |
Yield: | 2 servings |
Ingredients
- 2 tablespoons olive oil
- 2 russet potatoes, grated
- 1 carrot, peeled and grated
- 1 tablespoon chopped parsley
- Salt and pepper
Instructions
- Heat oil in small non-stick skillet over medium high heat. In a large bowl stir together the potatoes, carrot, parsley and salt and 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;
Nutrition Facts
Serving Size | 1 of 2 servings |
Calories | 328 |
Total Fat | 14 g |
Saturated Fat | 2 g |
Carbohydrates | 48 g |
Dietary Fiber | 4 g |
Sugar | 3 g |
Protein | 6 g |
Cholesterol | 0 mg |
Sodium | 678 mg |
Reviews
i added garlic and it was delicious even though it wouldn’t stay together as a pancake.