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Preparation (20 minutes) Combine potatoes, beet, carrot, onions, salt, and pepper in a bowl; stir until evenly mixed. Add flour and mix until ingredients stick enough to form into patties (roughly 1/2 cup), adding a teaspoon of water if needed. Shape mixture into four pancakes. In large frying pan with lid, sauté in 1/4" oil on medium heat, covering with lid when possible. Cook pancakes until slightly crisp on bottom; flip and cook other side until crisp (roughly 4-5 minutes per side, depending on temperature). Remove from heat and serve with ketchup or salt & balsamic vinegar. from Chapter 6: Breakfast All content ©2002 by Pam Rotella. Reproducing for resale is prohibited. |
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