Meatless Monday! Carrot & Potato Pancakes Recipe
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Meatless Monday! Carrot & Potato Pancakes
I'm one of those people that consider
myself a planner (for the most part). Each weekend I sit down and write on a
calendar what we are having for dinner every night for the following week.
Then, optimally I can go shopping at the grocery store all in one trip for the
whole week. Writing down the menu on a calendar also helps with reminding me
about dinners we enjoyed. If the recipe is from a cookbook I write the book and
where I store the ones that are keepers.
This recipe will be in the notebook
because I really liked them. They were easy and quick to make, tasted really
good, and involved basic ingredients. As you can see, I served them with
roasted cauliflower and homemade stewed apples. Remember the apples I talked about a few days ago, where I put them on
ice cream? These are the same apples. We had them with dinner, then dessert too
:). I loved the apple and potato pancake combination though, they worked really
well with a few apples and some potato pancake in the same bite.
One of the things I like about this
recipe is them simplicity. I didn't want to add much to it to take away the
flavors that should be noticed. Adding to much spice or seasoning could
overpower the pancakes themselves. As you know I'm usually all over switching
out ingredients and adding fun flavor combinations. Not this time though :)
Carrot & Potato Pancakes
Serves 3-4
Ingredients:
- - 1 ¾ cups shredded hash browns (frozen or fresh)
- - 3 tablespoons carrot, shredded
- - 2 tablespoons onion, chopped
- - 1 ½ teaspoons flour
- - ¼ teaspoon salt
- - ¼ teaspoon garlic powder
- - ¼ teaspoon black pepper
- - 1 egg, slightly beaten
- - 1 tablespoons canola oil
Directions:
1. In a medium bowl, stir together the hash browns,
carrots, and next five ingredients. Stir in the egg until the mixture is evenly
combined.
2. In a large skillet over medium heat, heat the oil.
Place 3 tablespoon dollops of the hash brown mixture into the skillet and
flatten them slightly with the back of a greased spatula. Cook the pancakes
until golden brown, about 2-3 minutes on each side. Gently flip the pancakes
once halfway through cooking. Once the pancakes are done cooking, place them on
a paper towel to drain off any excess oil. Serve warm with applesauce, freshly
stewed apples, or sour cream.
Recipe adapted from Simply Potatoes
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