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Giant Potato Pancake Recipe


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     Giant Potato Pancake

Category   Breakfast - Brunch
Sub Category   None

1 medium carrot, peeled
3 Tablespoons chopped fresh parsley
2 Tablespoons finely chopped onion
1 package (20 ounces) refrigerated shredded hash brown potatoes
3 Tablespoons flour
1/2 teaspoon salt
Dash of ground black pepper
4 Tablespoons vegetable oil, divided
Sour cream or applesauce (optional)

Grate carrots; set aside. Chop parsley and onion. In bowl, combine potatoes, carrot, parsley, and onion; mix lightly. Combine flour, salt, and black pepper. Sprinkle over potato mixture; mix lightly. heat 2 Tablespoons of the oil in large (10 inch) saute pan over medium heat until hot (a drop of water will sizzle). Add potato mixture and press down firmly. Cook 9 to 12 minutes or until underside of pancake is dark golden brown and crisp. Carefully slide pancake onto 10 inch or larger dinner plate or platter. Place second dinner plate upside down over pancake, firmly hold plates together, and turn over so that browned side of pancake is on top. Return pan to heat; add remaining two tablespoons oil and gently slide pancake with uncooked side down back into pan. Press firmly down and continue cooking until second side is dark golden brown and crisp. Slide onto serving platter. Cut into wedges. Serve with sour cream or applesauce, if desired.

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