Fried Carrot -Potato Breakfast

Pat Duran


These are similar to potato pancake with a twist- great for breakfast, lunch or dinner side dish. Great served with dilled sour cream and applesauce too!

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6 servings


10 Min


5 Min


Stove Top


2 1/2 c
peeled and grated russet potatoes
1 small
onion, diced
1 c
carrots, grated
2 Tbsp
parsley flakes
1/2 tsp
crushed dried rosemary
2 large
eggs, beaten
1/2 c
bisquick baking mix
1 tsp
granulated sugar
1/2 tsp
baking powder
salt and pepper to taste
dash of nutmeg
2 Tbsp
vegetable oil

Directions Step-By-Step

Place carrots,potato and onion in a large bowl; add parsley,rosemary and egg. Mix well. In a small bowl combine Bisquick, salt, pepper,baking powder, sugar and nutmeg.
Add the dry ingredients to the carrot mixture until batter sticks together. Spray a skillet with non stick spray, then add the vegetable oil as needed to fry over medium-high heat.
Spoon about 1/4 cup of mixture for each breakfast cake into the skillet. Cook about 3-5 minutes on each side until golden brown- flattening slightly with the spatula. Drain on paper toweling. Add more oil as needed.
Serve with dilled sour cream and applesauce on the side.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy