Carrot & Beet Potato Pancakes

February/March 2018 Dig In the Big Y Magazine

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Recipe By:
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Carrot & Beet Potato Pancakes
Serving: Serves 6
Prep Time: 30 Minutes
Cook Time: Cook 6 Minutes
Carrot & Beet Potato Pancakes
Recipe By: Logo Site

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INGREDIENTS

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2 big Y Large White Eggs

¼ cup Big Y milk

2 cups refrigerated shredded hash brown potatoes

1½ cups carrots, peeled and shredded

1½ cups beets, peeled, shredded and squeezed dry

½ cup baking mix

1 tsp. Big Y garlic powder

½ tsp. onion powder

-sea salt and fresh ground pepper to taste

8 Tbsp. Big Y salted butter, divided

DIRECTIONS

In a large bowl using a fork, beat eggs until fluffy. Stir in milk, potatoes, carrots, beets, baking mix, garlic powder, onion powder and salt and pepper to taste. In a large nonstick skillet over medium heat, melt 2 tablespoons butter. Using ¼ cup potato mixture for each pancake, place a few mounds into the skillet, making sure not over-crowd the pan; flatten each with a spatula to about 4 inches in diameter. Cook pancakes for 3 minutes per side or until golden brown. Remove from skillet; cover to keep warm. Repeat with remaining butter and potato mixture. Add additional butter as needed to prevent sticking.

Nutrition facts:

Nutrition Information Per Serving Calories: 214 (Calories from Fat: 99); Total Fat: 11g (Saturated Fat: 6g); Protein: 5g; Total Carbohydrates: 24g (Dietary Fiber: 3g; Sugars: 5g); Cholesterol: 83mg; Sodium: 297mg