Ingredients
- 5 pounds unpeeled Wisconsin Russet Potatoes shredded
- 2 medium Carrots peeled and shredded
- 2 medium zucchini shredded
- 1 cup Red bell pepper finely diced
- 1 cup green onions with tops sliced
- 4 large Eggs lightly beaten
- 5 tablespoons Unseasoned dry bread crumbs
- 3 teaspoons salt
- 1/2 teaspoon Pepper
- 4 tablespoons olive oil divided
- 1 ounce Reduced-fat sour cream optional
Servings:
Units:
Instructions
- Enclose the three shredded vegetables in a kitchen towel; wring over sink to remove as much moisture as possible.
- Place vegetables in large bowl and mix in bell pepper, onions, egg, bread crumbs, salt, and pepper to blend thoroughly.
- In large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
- With 1/3-cup measure, portion mixture into skillet to make four pancakes, pressing down to flatten each mound to about 1/3 inch, and spacing apart. Fry until well browned on bottom sides, about 4 minutes. Flip and brown reverse sides. Remove with spatula and drain on paper towels.
- Repeat with remaining oil and potato mixture.
- Serve hot with sour cream, if desired.
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