Giant Potato Pancake
Ingredients:
|
| 3 |
cups (750 mL) frozen shredded hash brown potatoes, thawed |
| 1 |
medium carrot, peeled and coarsely grated |
| 3 |
tbsp (45 mL) chopped fresh parsley |
| 2 |
tbsp (30 mL) finely chopped onion |
| 3 |
tbsp (45 mL) all-purpose flour |
| 1/2 |
tsp (2 mL) salt |
| |
Dash of ground black pepper |
| 4 |
tbsp (60 mL) vegetable oil, divided |
| |
Sour cream or applesauce (optional) |
Directions:
| In large bowl, combine potatoes, carrot, parsley and onion; mix well. In small bowl, combine flour, salt and black pepper. Sprinkle flour mixture over potato mixture; mix well. |
| Heat 2 tbsp (30 mL) of the oil in (10-in./25 cm) Sauté Pan over medium heat until hot. Add potato mixture and press down firmly with Jumbo Slotted Turner. Cook 9-12 minutes or until bottom of pancake is dark golden brown and crisp. Carefully slide pancake onto 10-inch (25 cm) (or larger) dinner plate. Place second dinner plate upside down over pancake; firmly hold plates together and turn over so that browned side of pancake is on top. |
| Return pan to heat; add remaining oil and gently slide pancake, uncooked side down, back into pan. Press firmly with Jumbo Slotted Turner; cook 9-12 minutes or until second side is dark golden brown and crisp. Slide onto serving platter. Cut into wedges; serve with sour cream or applesauce, if desired. |
Yield: 6 servings
Nutrients per serving: Calories 180, Total Fat 15 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 21 g, Protein 3 g, Sodium 230 mg, Fiber 2 g
