Yield: 2 Servings
|\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