Potato pancakes are a staple in my kitchen, but I love how the recipe below puts a fresh, summery twist on the traditional breakfast dish.
I’m far from being a pro when it comes to cooking, so the fact that this is also super-easy to whip up makes it even more appealing. Plus, I’m a total sucker for anything you can plop a runny egg on top of before digging in.
And, of course, you can’t go wrong with a meal that uses delicious potatoes as its foundation!
The genius part of this version, though, is the inclusion of fresh summer veggies. We went for carrots and zucchini, but you could really mix in whatever vegetable you’d like to shred up and add or substitute instead.
Then it’s just a matter of stirring all of the ingredients together until the potatoes and veggies are fully coated, then smashing them into a skillet until both sides are a beautiful golden brown.
After seeing the mouth-watering result in the video below, I’m not sure I can wait for breakfast to roll back around before making this for myself. Who says eggs are reserved only for the morning meal, anyway?
Take a look and you’ll probably find yourself feeling exactly the same way.
And don’t forget to SHARE these amazing potato pancakes with your friends on Facebook!
- 4 cups shredded potato
- 1 cup shredded carrot
- 1 cup shredded zucchini
- 1 egg
1⁄3tsp. ground pepper
- 2 tsps. chopped thyme
- 1 tbsp. cooking oil
- Grate the potato, carrot, and zucchini and add to large mixing bowl.
- Add flour, egg, and seasoning to the veggies, and mix well.
- Heat oil in a skillet.
- Scoop out portion of the veggie mixture and add to skillet.
- Flatten the mixture with a spatula and cook both sides til golden brown.
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