Name: Carrot & Beet Potato Pancakes
Prep time: 30
Cook time: 6
Ingredients: 2 eggs; 1/4 cup Big Y milk; 2 cups refrigerated shredded hash brown potatoes; 1 1/2 cups carrots, peeled and shredded; 1 1/2 cups beets, peeled, shredded and squeezed dry; 1/2 cup Food Club baking mix; 1 teaspoon Food Club garlic powder; 1/2 teaspoon onion powder; --Food Club Mediterranean sea salt, to taste; --Food Club freshly cracked black pepper, to taste; 8 tablespoons Food Club salted butter, divided

Carrot & Beet Potato Pancakes Recipe | Big Y