Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| \N 2 | russet potatoes -- grated |
| \N 1 | carrot peeled and grated |
| \N \N | Date: 09/26/96 |
2 TB olive oil
1 TB chopped parsley
: Salt and pepper
Heat oil in small non-stick skillet over medium high heat. In a large bowl stir together the potatoes, carrot, parsley and salt & 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.
Recipe By : TVFN How to Boil Water