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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
2 tablespoons olive oil |
2 russet potatoes, grated |
1 carrot, peeled and grated |
1 tablespoon chopped parsley |
salt and pepper |
Directions:
1. 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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