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!


★★★★★ 1 vote

6 servings
10 Min
5 Min
Stove Top


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  • 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

How to Make Fried Carrot -Potato Breakfast


  1. 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.

Printable Recipe Card

About Fried Carrot -Potato Breakfast

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

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