| 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.