Monday, March 11, 2013

Meatless Monday! Carrot & Potato Pancakes

I'm one of those people that consider myself a planner (for the most part). Each weekend I sit down and write on a calendar what we are having for dinner every night for the following week. Then, optimally I can go shopping at the grocery store all in one trip for the whole week. Writing down the menu on a calendar also helps with reminding me about dinners we enjoyed. If the recipe is from a cookbook I write the book and the page number, if it's from a printed recipe then I have a different notebook where I store the ones that are keepers.

This recipe will be in the notebook because I really liked them. They were easy and quick to make, tasted really good, and involved basic ingredients. As you can see, I served them with roasted cauliflower and homemade stewed apples. Remember the apples I talked about a few days ago, where I put them on ice cream? These are the same apples. We had them with dinner, then dessert too :). I loved the apple and potato pancake combination though, they worked really well with a few apples and some potato pancake in the same bite. 

One of the things I like about this recipe is them simplicity. I didn't want to add much to it to take away the flavors that should be noticed. Adding to much spice or seasoning could overpower the pancakes themselves. As you know I'm usually all over switching out ingredients and adding fun flavor combinations. Not this time though :)

Carrot & Potato Pancakes
Serves 3-4

- 1 ¾ cups shredded hash browns (frozen or fresh)
- 3 tablespoons carrot, shredded
- 2 tablespoons onion, chopped
- 1 ½ teaspoons flour
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 egg, slightly beaten
- 1 tablespoons canola oil

1. In a medium bowl, stir together the hash browns, carrots, and next five ingredients. Stir in the egg until the mixture is evenly combined.
2. In a large skillet over medium heat, heat the oil. Place 3 tablespoon dollops of the hash brown mixture into the skillet and flatten them slightly with the back of a greased spatula. Cook the pancakes until golden brown, about 2-3 minutes on each side. Gently flip the pancakes once halfway through cooking. Once the pancakes are done cooking, place them on a paper towel to drain off any excess oil. Serve warm with applesauce, freshly stewed apples, or sour cream.

Printable recipe

Recipe adapted from Simply Potatoes

This recipe may be linked up to:

· Inside BruCrew Life - Trick or Treat Tuesday's
· Pint Sized Baker - Marvelous Mondays 
· The Mandatory Mooch - Tasty Thursdays 
· Real Housemoms - Fabulous Fridays! 
· Lemons For Lulu - Saturday Share with Us Link Party
· Kitchen Meets Girl - What's In Your Kitchen Wednesday
· DJ's Sugar Shack - Whatcha Whipped Up?
· Mom's Test Kitchen - Mom's Test Meal Mondays
· The Real Housewives of Riverton - Riverton Housewives Round Up
· Mandy's Recipe Box - Totally Tasty Tuesday's
· A Pinch of Joy - Busy Monday Link Party 
· House of Hepworth's - Hookin up with HoH 
· Couponing & Cooking - Mealtime Monday 
· What's Cooking, Love? - Showcase Your Talent Thursday 
· Bacon Time with the Hungry Hungry Hypo - Anything Goes Linky
· Chef in training - Tuesday Talent Show
· Dwell on Joy - Dwell on Friday 
· Six Sister's Stuff - Strut Your Stuff Saturday
· A Slice of Southern - Southern Sundays

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