Crispy Potato Pancake

This is so good, crunchy on the outside and nice and creamy on the inside. Also made healthier with some small changes and substitutions.

1 small onion

1 medium potato (8 oz.)

1 large carrot

1 egg

2 egg whites

1/3 cup flour

1 tablespoon fresh rosemary

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons vegetable oil

Preheat oven to 400 degrees.

1. Shred onion, potato and carrot in food processor. In medium bowl, lightly beat eggs and add shredded vegetables, flour, rosemary, salt and pepper. Stir to combine.

2. Heat 2 tablespoons oil in an 8 inch skillet over medium high heat. Pour the potato mxiture into the skillet and lower the heat to medium. Cook until the underside is browned and crisp, 7 minutes. Slide the potato pancake onto a plate. Place another plate on top and flip. Add the remaining 1 tablespoon oil to the skillet and then slide the pancake back into the skillet, browned side up.

3. Continue to cook until the other side of the pancake is golden and crisp, 7 minutes. Transfer the skillet to the oven and bake until the center is firm and the potatoes are cooked through, 4-5 minutes. Serve with favorite pancake toppings.