Ingredients
- 2 tablespoons olive oil
- 2 russet potatoes, grated
- 1 carrot, peeled and grated
- 1 tablespoon chopped parsley
- Salt and pepper
Directions
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.
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By katehers_5807671
Orange, CA
on July 23, 2006
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i added garlic and it was delicious even though it doesn't keep the shape of a pancake well.
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