Rainbow Potato Pancakes

Name: Rainbow Potato Pancakes
Ingredients: 23 lb potato, shredded (2 medium); 1 medium carrot (6 inch); 1 medium zucchini (5-6 inch); 13 cup red bell pepper, finely diced; 13 cup green onion, sliced with tops; 1 large egg, lightly beaten; 2 tablespoons unseasoned breadcrumbs; 34 teaspoon salt; 18 teaspoon pepper; 2 tablespoons canola oil, divided; reduced-fat sour cream (optional)

11 ingredients

9 steps

Ingredients

23 lb potato, shredded (2 medium)
1 medium carrot (6 inch)
1 medium zucchini (5-6 inch)
13 cup red bell pepper, finely diced
13 cup green onion, sliced with tops
1 large egg, lightly beaten
2 tablespoons unseasoned breadcrumbs
34 teaspoon salt
18 teaspoon pepper
2 tablespoons canola oil, divided
reduced-fat sour cream (optional)

Directions

1

Place the shredded vegetables in a clean kitchen towel.
2

Wring over sink to remove as much moisture as possible.
3

Place vegetables in large bowl and immediately mix in bell pepper, onions, egg, bread crumbs, salt, and pepper to blend thoroughly.
4

In large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
5

With 1/4 cup measureing cup, portion mixture into skillet to make four pancakes, pressing down to flatten each mound to about 1/3 inch, and spacing apart.
6

Fry until well browned on bottom, about 4 minutes.
7

Flip and brown reverse side.
8

Remove withspaturla and drain on paper towels.
9

Serve hot with sour cream, if desired.