Tuesday, January 20, 2015



2 1/2 pounds, washed, unpeeled and shredded*
1 medium carrot, peeled and shredded*
1/2 cup finely diced red pepper
1 small bunch green onions, sliced thin
2 large eggs, lightly beaten
2 1/2 tablespoons Wondra
1 1/2 teaspoons sea salt
fresh ground black pepper, taste
avocado oil or butter
sour cream
  • Shred potatoes and carrot into a large cheese or flour sack cloth (smooth and thin fabric).
  • Pull all four corners together and wring the cloth to rid the veggies of ALL water.
  • In a large mixing bowl toss together the dried potatoes, carrots, red pepper and green onions, reserving a few green onion tops for garnish.
  • Sprinkle flour, salt and pepper over top.
  • Pour eggs over top and toss like a salad until all the vegetables are well mixed and coated with the eggs.
  • On a large griddle heat butter to melted over medium high heat.
  • using a 1/4 cup measure portion out the potato mixture into several pancakes and flatten to thin rounds.
  • Fry until golden and then flip cooking second side until golden.
  • Keep warm while cooking in batches.
  • Serve with sour cream and applesauce.

No comments:

Post a Comment

Thanks for stopping by. Please leave your ingredients for this recipe we call life!