Crispy Potato Pancake

This is so good, crunchy on the outside and nice and creamy on the inside. Sticking it in the oven a few minutes makes sure the inside is cooked through.

1 small onion

1 medium potato (8 oz.)

1 large carrot

2 eggs

1/3 cup flour

1 teaspoon rosemary

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons vegetable oil

 

Preheat oven to 400 degrees.

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

Heat 2 tablespoons oil in a large oven safe nonstick skillet over medium high heat. Make 4 pancakes and lower the heat to medium. Cook until the underside is browned and crisp, 5 minutes. Flip pancakes and continue to cook until the other side of the pancake is golden and crisp, 5 minutes. Transfer the skillet to the oven and bake until the center is firm and the potatoes are cooked through, 7 minutes. Serve with your favorite pancake toppings.

Becky's Cookbook