Garden Potato Pancake Recipe
25 Min(s)
25 Min(s) Prep
Prepare our Garden Potato Pancake Recipe in a snap with ready-made shredded hash browns. It only takes 25 minutes to make our Garden Potato Pancake Recipe.
What You Need
Select All
8 servings
Original recipe yields 8 servings
1/4 cup flour
3 eggs
1/2 cup milk
1/8 tsp. pepper
3 cups shredded carrots
1/2 cup chopped onion
1/3 cup finely chopped fresh parsley
1 cup sour cream
Let's Make It
1
Whisk flour, eggs, milk and pepper in large bowl until blended. Add all remaining ingredients except sour cream; mix well.
2
Heat skillet sprayed with cooking spray on medium heat. Add vegetable mixture in batches, using about 1/4 cup vegetable mixture for each patty and flattening if necessary to make 16 (3-inch) patties. Cook until crisp and golden brown on both sides, turning once. Drain patties on paper towels before serving.
3
Place on serving plate; sprinkle with parsley. Top with sour cream.
Kitchen Tips
Tip 1
Note
Vegetable mixture might separate as it sits. For best results, stir just before using to cook each batch of pancakes.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 95mg
32%
Sodium 85mg
4%
Total Carbohydrates 16g
6%
Dietary Fiber 3g
11%
Sugars 5g
10%
Protein 5g
10%
Vitamin A
160%
Vitamin C
10%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings, about 2 pancakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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