Potatoes, onions and more.
Rainbow Potato Pancakes
Description
Kids will "flip" for these flavorful pancakes named for their colorful ingredients. They won't even notice they're getting one full cup of vegetables in each serving.
Ingredients
| 5 | Pound | (6 Bakers) unpeeled Wisconsin Russet Potatoes, shredded |
| 2 | Medium | (6-inch) carrots, peeled and shredded |
| 2 | Medium | (6-inch) zucchini, shredded |
| 1 | Cup | finely diced red bell pepper |
| 1 | Cup | Sliced green onions with tops |
| 4 | Large | Eggs, lightly beaten |
| 5 | Tablespoon | unseasoned dry bread crumbs |
| 3 | Teaspoon | salt |
| 1⁄2 | Teaspoon | Pepper |
| 4 | Tablespoon | Olive oil |
| Ounce | Reduced-fat sour cream, optional |
Instructions
Enclose the three shredded vegetables in a kitchen towel; wring over sink to remove as much moisture as possible. Place vegetables in large bowl and mix in pepper, onions, egg, bread crumbs, salt and pepper to blend thoroughly. In large nonstick skillet, heat 2 teaspoons of oil over medium-high heat. Using 1/3 measuring cup, portion mixture into skillet to make four pancakes, pressing down to flatten each mound to about 1/3 inch while spacing apart. Fry until well-browned on bottom, about 4 minutes. Flip and brown reverse sides. Remove with spatula and drain on paper towels. Repeat with remaining oil and potato mixture. Serve hot with sour cream, if desired.
Summary
| Yield | |
|---|---|
| Source | Photo and Recipe courtesy of Potatoes USA |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Recipes | Breakfast |