Giant Potato Carrot Pancake Recipe
Giant Potato Carrot Pancake is a unique and yummy dish that none of you would wanna miss! Try this amazing Giant Potato Carrot Pancake!
Ingredients
1/2 cup finely chopped scallions with tops
2 tablespoons chopped fresh parsley
3 medium carrots, about 8 ounces, peeled
4 medium baking potatoes, about
2 to 3 pounds, peeled
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
3 tablespoons vegetable oil
3 tablespoons nondairy or regular margarine or butter
Applesauce and/or sour cream, for serving (optional)
Directions
Place the oven rack in the upper third of oven and preheat it to 450°F.
Place the scallions and parsley in a large bowl.
Shred the carrots and potatoes with the shredding disk of a food processor or by hand and add to the bowl with onion.
Add the salt and pepper, and toss until well combined.
Heat the oil and margarine in a 12-inch skillet (preferably nonstick) over medium-high heat.
If the handle is not ovenproof, cover it with a double thickness of heavy foil.
Add the potato mixture, pressing down and smoothing the top with your hands or a spatula.
Cover and cook for 7 to 10 minutes, or until the bottom is golden brown.
Lift with a spatula from time to time to loosen the bottom and make sure it does not burn.
If the pancake browns too quickly or slowly, lower or increase the heat.
Place the skillet in the oven when the bottom is golden.
Bake for 7 to 10 minutes, or until the top is firm.
If desired, place under a broiler and brown the top.
Remove the pancake from the oven and loosen the bottom with a spatula.
Slide the pancake onto a platter or place the platter over the top and invert it.
If not serving immediately, invert onto a baking sheet sprayed with nonstick cooking spray.
The pancake may be cooled and held at room temperature, loosely covered, up to 4 hours.
Reheat, uncovered, at 400 F for 10 minutes, or until crisp.
Place the scallions and parsley in a large bowl.
Shred the carrots and potatoes with the shredding disk of a food processor or by hand and add to the bowl with onion.
Add the salt and pepper, and toss until well combined.
Heat the oil and margarine in a 12-inch skillet (preferably nonstick) over medium-high heat.
If the handle is not ovenproof, cover it with a double thickness of heavy foil.
Add the potato mixture, pressing down and smoothing the top with your hands or a spatula.
Cover and cook for 7 to 10 minutes, or until the bottom is golden brown.
Lift with a spatula from time to time to loosen the bottom and make sure it does not burn.
If the pancake browns too quickly or slowly, lower or increase the heat.
Place the skillet in the oven when the bottom is golden.
Bake for 7 to 10 minutes, or until the top is firm.
If desired, place under a broiler and brown the top.
Remove the pancake from the oven and loosen the bottom with a spatula.
Slide the pancake onto a platter or place the platter over the top and invert it.
If not serving immediately, invert onto a baking sheet sprayed with nonstick cooking spray.
The pancake may be cooled and held at room temperature, loosely covered, up to 4 hours.
Reheat, uncovered, at 400 F for 10 minutes, or until crisp.
