2 TB olive oil
2 russet potatoes -- grated
1 carrot peeled and grated
1 TB chopped parsley
: Salt and pepper
Heat oil in small non-stick skillet over medium high
heat. In a large bowl stir together the potatoes,
carrot, parsley and salt & pepper. Add vegetable
mixture to hot skillet and flatten with a spatula.
When pancake has browned flip over and continue to
brown. Reduce heat and cook pancake until crisp on
outside and tender on the inside about 5 minutes per
side.
