Garden Potato Pancakes

Ready-made shredded hash browns make these potato pancakes a snap to prepare. Now all you have to do is shred the carrots!

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1/4 cup flour

3 egg s

1/2 cup milk

1/8 tsp. pepper

3 cups shredded carrot s

2 cups ORE-IDA Shredded Hash Brown Potatoes

1/2 cup ORE-IDA Chopped Onions

1/3 cup finely chopped fresh parsley

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Whisk flour, eggs, milk and pepper in large bowl until blended. Add all remaining ingredients except sour cream; mix well.

2. Heat skillet sprayed with cooking spray on medium heat. Add vegetable mixture in batches, using about 1/4 cup vegetable mixture for each patty and flattening if necessary to make 16 (3-inch) patties. Cook until crisp and golden brown on both sides, turning once. Drain patties on paper towels before serving.

3. Place on serving plate; sprinkle with parsley. Top with sour cream.

Garden Potato Pancakes

What You Need

Instructions

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