fried carrot -potato breakfast
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!
prep time
10 Min
cook time
5 Min
method
Stove Top
yield
6 servings
Ingredients
- 2 1/2 cups peeled and grated russet potatoes
- 1 small onion, diced
- 1 cup carrots, grated
- 2 tablespoons parsley flakes
- 1/2 teaspoon crushed dried rosemary
- 2 large eggs, beaten
- 1/2 cup bisquick baking mix
- 1 teaspoon granulated sugar
- 1/2 teaspoon baking powder
- - salt and pepper to taste
- - dash of nutmeg
- 2 tablespoons vegetable oil
How To Make fried carrot -potato breakfast
-
Step 1Place 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Potatoes
Category:
Cheese Appetizers
Category:
Vegetable Appetizers
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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